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Slow cooker lamb curry served in a plate with rice and sliced onions

Slow Cooker Lamb Curry

This slow cooker lamb curry recipe gives you tender, fall apart meat that's full of flavor! Use some basic spices and create this delicious curry that's a winner to come home to.
4.86 from 7 votes
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Course: Main Course
Cuisine: Indian, North Indian
Keyword: Slow cooker, slow cooker indian stew, slow cooker lamb curry, slow cooker mutton curry
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 8 Portions
Calories: 214kcal
Author: Richa


  • Slow Cooker


  • 1 kg Lamb Shoulder cut into pieces
  • 1/2 cup Yogurt
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 4 tablespoon Oil
  • 1/2 cup Onion chopped
  • 1 tablespoon Garlic chopped
  • 1 teaspoon Ginger chopped
  • 2 Green Chillies / Serrano Peppers finely chopped
  • 2 tablespoons Meat Masala store bought meat curry powder
  • 1 tablespoon Red Chilli Powder
  • 2 tablespoons Coriander Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Fennel Saunf
  • 1/2 teaspoon Salt
  • 1 1/2 cups Tomato Puree Tomato Passata
  • 3/4 cup Water
  • 1 tablespoon Coriander / cilantro chopped


  • Marinate the lamb in yogurt, turmeric and salt and set aside for half an hour.
  • In a pan, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown.
  • In a slow cooker, add the marinated lamb, cooked onion mixture, three tablespoons oil, green chillies, meat masala, red chilli powder, coriander powder, garam masala, fennel, salt, tomato puree and water. Mix well and cook on high for 6-8 hours till the lamb is fork tender. Top with chopped cilantro and serve hot with rice/ parathas/ naan.


Calories: 214kcal | Carbohydrates: 9g | Protein: 18g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 563mg | Potassium: 565mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1169IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 3mg