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.
As a child, the aroma of my mom’s cooking filled our home, mainly when she used the pressure cooker to prepare meat dishes. The hiss of steam escaping from the cooker was like a familiar lullaby, promising a delicious meal to come. Mom had perfected the art of using the pressure cooker to transform tough cuts of meat into melt-in-your-mouth tenderness.
However, I discovered my own preferred method of cooking: the slow cooker. There was something magical about the slow, gentle, simmering process that brought out flavors and textures in a way that resonated with me. And so, I adapted my mom’s recipes, using the same ingredients but employing my trusty slow cooker instead.
The anticipation of waking up to the rich, savory aroma of simmering stew was almost as satisfying as the meal itself. I may have put my own twist on my mom’s classic recipe, but the essence of her cooking still lingered, bringing warmth and comfort to every bite. In that moment, I realized that while my cooking style may have evolved, the love and appreciation for good food that my mom instilled in me would always remain unchanged.
Why make this curry
- If you look at the recipe, you will see that 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.
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 recipe.
- 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.
Step-by-step: Slow Cooker Lamb Curry Recipe
Slow cooker
- Cut the lamb into 2 to 3-inch cubes. Add all ingredients to the slow cooker and combine well.
Pro tip – I start with the oil, shallots, ginger, and garlic and combine them well. Then, add the curry powder, cayenne, salt, and pepper. Next, add the coconut milk, lemon juice, and water, and 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.
No Slow cooker? – No problem, cook it on the stovetop
- In a Dutch oven or heavy-bottomed skillet, add the oil and saute the onions until translucent.
- Add the garlic and ginger, and sauté for an additional minute. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink.
- 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 1/2 to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking at the bottom. Also, if necessary, add 1/4 to 1/2 cup of water at a time to ensure it has enough liquid to cook.
- When done, taste and adjust the seasoning and consistency. If necessary, add more water or turn the heat up to evaporate excess moisture.
- Garnish with fresh cilantro or parsley.
What Do You Serve This Curry With?
No curry is complete without something to soak up all that flavorful sauce, right? Here are some of my favorite pairings:
- Basmati Rice – Light, fluffy, and perfect for curries. Whether plain or spiced, rice is always a classic.
- Homemade Naan – Soft, chewy, and ideal for scooping up that delicious gravy. Have you tried my garlic naan?
- Chapati, roti, or Indian Flatbread – Simple, rustic, and so satisfying alongside any curry.
- Punjabi Samosas or Spring Roll Samosa– Want to turn dinner into a full Indian feast? Serve your curry with crispy, spiced samosas on the side.
You can mix and match depending on your mood or what you’ve got on hand. Sometimes I even serve curry with both rice and naan—no judgment here!
Frequently asked questions
Lamb curry can be spicy, but my curry powder is quite mild, which is why I add cayenne when required. You can add less or omit the cayenne if you prefer it mild.
Yes, you can use the same amount of yogurt instead of coconut milk.
Yes, if you want, you can omit the garam masala powder. Garam masala is similar to pumpkin spice or gingerbread spice. It does add a nice flavor and aroma to the dish.
Yes, if you have Indian spices on hand, you can use this slow-cooker lamb curry, which uses individual spices, or this slow-cooked lamb curry, which is slightly different than this one.
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. Sauté, then pressure cook on high for 25 minutes, and then use manual release.
Slow-cooker Lamb Curry
This Indian lamb curry recipe is as simple as putting everything in the slow cooker and forgetting about it. The meat is cooked with the wonderful aromatics of curry powder and coconut milk until it's fork-tender.
Video
Ingredients
- 2 lbs (900 g) Lamb shoulder cut into large chunks
- 2 tbsp Cooking oil
- 8 Shallots halved
- 1 tbsp Ginger grated
- 1 tbsp Garlic minced
- 4 tbsp (25 g) Curry powder
- 1 tbsp Cayenne powder
- ½ tsp Garam masala
- 1 tsp Salt
- ½ tsp Black pepper
- 2 tbsp Lemon juice
- ½ cup (120 ml) Coconut milk
- ½ cup (120 ml) Water or broth
- ¼ cup Cilantro for garnish
Method
- Cut the lamb into 2- to 3-inch cubes. Add all ingredients to the slow cooker and combine well. I start with the oil, shallots, ginger, and garlic and combine them well. Then, add the curry powder, cayenne, salt, and pepper. Add coconut milk, lemon juice, and water and combine well.2 lbs Lamb shoulder, 2 tbsp Cooking oil, 8 Shallots, 1 tbsp Ginger, 1 tbsp Garlic, 4 tbsp Curry powder, 1 tbsp Cayenne powder, 1/2 tsp Garam masala, 1 tsp Salt, 1/2 tsp Black pepper, 2 tbsp Lemon juice, 1/2 cup Coconut milk, 1/2 cup Water, 1/4 cup Cilantro
- 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.
- In a Dutch oven or heavy-bottom skillet, add the oil and saute the onions until translucent.
- Add the garlic and ginger and saute for a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink.
- 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 1/2 to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking to the bottom of the pot. Also, if necessary, add 1/4 to 1/2 cup of water at a time to ensure it has enough liquid to cook.
- Garnish with fresh cilantro or parsley.
Notes
-
- 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 bone marrow 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 rush.
- 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.
- My curry does not have a red color? The spices used give the curry its color. In this case, my rich curry powder and cayenne 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 but 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 you want. Alternatively, you can remove as much fat from the meat before cooking. Having said that, you do want some fat for flavor.
Equipment you will need
Nutrition
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cilantro is over used in todays’ cooking. I delete it.
You can use less or omit the cilantro, Dennis.
I made this slow cooker lamb curry for dinner last night, and it was incredible! The spice blend was just right, and the meat was so soft and flavorful. A great recipe for busy days!
Thank you so much for the lovely feedback, Rebecca