Slow Cooker Lamb Curry Recipe

This Indian lamb curry recipe is as simple as putting everything in the slow-cooker and forgetting all about it. The meat is cooked along with the wonderful aromatics of curry powder and coconut milk until it's fork-tender.

Table of Content

• Why make this curry
• Ingredients and substitutes
• Lamb Curry Recipe
• Pressure cooked lamb curry
• Tips for success
• More curry recipes
• Frequently asked questions
• Troubleshooting
• You may also like
• Printable Recipe
• Join the conversation

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Most of my friends complain that Indian food is not easy to cook. Obviously, it is a labor of love and does include not just a few extra steps but often a long list of ingredients. Unlike my authentic slow-cooker lamb curry, where I used a long list of spices, this one uses only curry powder and garam masala. I'm sure those of you who love Indian food but don't have an Indian pantry will appreciate this recipe.

Why make this curry

• If you look at the recipe, you will see every addition of ingredients requires a few minutes of sautéing, caramelizing, and cooking. Give it time, don't rush and you will be amazed!!
• The few important things to remember about making a simple Indian curry like this is that it really all depends on the brand of curry powder and garam masala you use. There are no good or bad brands, but rather every brand uses a different blend of spices. So, experiment with the one that you like most. Or make your own. I bet you may even have the spices in your pantry.
• I'm using the slow-cooker today, but you can certainly make this on the stovetop and I will give the instructions below.
• And, you can also make this in the pressure cooker or instant pot if you don't have time to slow-cook. (details below)

Ingredients and substitutes

• Lamb - I prefer to use a lamb shoulder or leg for slow cooking. The meat does take longer to cook, but it comes out tender and juicy.
• Onions - When making things in the slow-cooker, I prefer shallots because they cook down nicely. Or, I prefer to use sautéed onions.
• Ginger and garlic - Indian food is all about fresh flavors, so yes, please use fresh ginger and garlic.
• Coconut milk- Coconut adds richness to the lamb. If you do not want to use coconut milk, you can also use Greek yogurt similar to my lamb masala.
• Curry powder - Of course, I'm using my homemade curry powder. And yet, you can use store-bought as well.
• Garam Masala - Again, I am using my homemade garam masala, but you can use store-bought just as well.

Lamb Curry Recipe

Slow cooker

• Cut the lamb into 2 to 3-inch cubes. Add all ingredients into the slow cooker and combine well.
  Pro tip - I start with the oil, shallots, ginger, and garlic - combine well. Then, add the curry powder, cayenne, salt, and pepper. Followed by adding the coconut milk, lemon juice, and water- combine well.

• Set the slow cooker on low for 6 to 8 hours OR on high for 4 hours. until the meat is fork-tender. Taste and adjust seasoning. Garnish with cilantro.
  Pro tip - if possible cook on low for 8 hours, I think the results are amazing.

Stovetop

• In a Dutch oven or heavy bottom skillet, add the oil, and saute the onions until translucent.
  Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
• Add the garlic and ginger and saute a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink
  Pro tip - sauteing on medium-high heat will sear the meat keeping the juices inside.
• Next, add the curry powder, garam masala, and lemon juice. Season with salt and pepper. Add the coconut milk and water or stock.
• Cover the pot and simmer on low for 1 ½ to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking at the bottom. Also, if necessary add ¼ to ½ cup of water at a time to ensure it has enough liquid to cook.
  Pro tip - if you use a Dutch oven it helps keep moisture inside the pot and you won't need to add more water. Other pots may have more evaporation
• When done taste and adjust the seasoning and consistency. If necessary add more water or turn the heat up to evaporate excess moisture.
  Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
• Garnish with fresh cilantro or parsley

Pressure cooked lamb curry

Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot. Once you have sauteed all the ingredients. 

• Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
• Instant pot - set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release.

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Tips for success

• Use lamb cuts such as lamb shoulder, leg of lamb, or stew meat when making curry. 
• Today, I am using boneless but lamb with bones is ideal for making curry as the marrow in the bones adds more flavor. 
• Cut the lamb into small pieces about 2 to 3-inches each. Large pieces will take longer to cook  
• Do not skip the cooking time after adding each ingredient. Indian curry is about adding layers of flavor so don't make haste. 
• If you use a Dutch oven you will not need any extra cooking liquid. For other pans, you may need to add ¼ to ½ cup of water every time you stir to prevent burning  
• See the ingredients and substitutes above if you don't have the spices. 
• Pressure cooking- Instead of using a dutch oven, saute in the stovetop pressure cooker or instant pot. Once you have sauteed all the ingredients. 
  • Pressure cook on medium heat for 40 to 45 minutes in a stovetop pressure cooker.
  • Instant pot - set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release.

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Frequently asked questions

Troubleshooting

• My curry does not have a red color? The spices used gives the curry its color. In this case, my rich curry powder and cayennes give this curry its rich color. The curry powder you use will decide the color of your curry.
• My lamb is over-cooked - You want to cook the lamb curry recipe until it's just fork-tender. Otherwise, it will break apart and you won't have pieces of lamb just pulled lamb meat in the recipe. I suggest you check at 4 hours on low and 5 hours on high. Turn the heat off and keep warm.
• My curry is too oily - The fat on the meat will be rendered during the process of slow cooking. This fat will float above the curry. You can remove it if yo you want. Alternatively, you can remove as much fat from the meat before cooking. Having said that, you do want some fat for flavor.

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Printable Recipe