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
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.
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.
More curry recipes
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.
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.
Printable Recipe
Slow-cooker Lamb Curry
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 2 lbs (900 g) Lamb shoulder (cut into large chunks)
- 2 tablespoon Cooking oil
- 8 Shallots (halved)
- 1 tablespoon Ginger (grated)
- 1 tablespoon Garlic (minced)
- 4 tablespoon Curry powder
- 1 tablespoon Cayenne powder
- ½ teaspoon Garam masala
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoon Lemon juice
- ½ cup (120 ml) Coconut milk
- ½ cup (120 ml) Water (or broth)
- ¼ cup Cilantro (for garnish)
Instructions
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
- Garnish with fresh cilantro or parsley
Recipe Notes & Tips
- 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.
- The meat you use to make a lamb or mutton curry is very important. The shoulder or leg is the part of the lamb that gets most exercised which means it's tougher. It takes longer to cook, but also has the opportunity to absorb more flavor. So, don't skip on the slow cooking.
The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot. You can make this dish using the pressure cooker or IP. Follow the stovetop method and pressure cook for 20 minutes. - When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Steve Czerwinski
One word to describe it -fantastic!!!!!!!! I never tasted a better lamb curry in my life. Looking forward to inviting guests and making it for them. Thanks for sharing it to us.
Veena Azmanov
Thank you, Steve
Deb
This was the BEST lamb curry I have EVER had! Soo delicious and I make a lot of curried stews. This was by far the absolute BEST! Thank you for this recipe and I can't wait to try your other recipes as well!!!!
Veena Azmanov
Thank you so much for the lovely feedback, Deb. I am so happy you enjoyed this recipe.
Melissa
Hi Veena,
I love your recipes! I made this recipe following the stove top method and loved it. I’d like to use a lamb shank instead of lamb cubes this next time since you mentioned using bone-in cuts can enhance the flavor. If using a bone-in cut, do you recommend cutting the meat from the bone and just adding the bone to the pot while it cooks? Or should I cook it whole?
Veena Azmanov
Hey Melissa. Happy you are enjoying this curry.
This is a very versatile recipe. You can use both bone-in meat pieces as well as lamb shanks.
Often when I make it for guests I prefer to serve boneless lamb. So, I buy boneless lamb and request the butcher for a few pieces of bones.
I cook the bones in the curry and then when serving I leave the bones in the pan. (Chef's treat)
I hope that makes sense.
Thanks
Donna
Hi Veena. I am planning to make this curry on Saturday and just wanted to check - does the lamb not need to be browned before putting it into the slow cooker?
Veena Azmanov
No, Donna. This is a very simple and easy recipe. Works great by just putting everything in the slow cooker and leaving it to do its job. Let me know how it was. Enjoy!
Joanna
I'm obsessed with this curry. I have made it 5 or 6 times now and it never let's me down. I've done it on the stove top when I've got time and used beef when I didn't have lamb and either way it's spicy and flavorful and delicious. The only add I make is some frozen peas towards the end cause I like some green and texture in there. Thanks so much for sharing this!
Veena Azmanov
Thank you, Joanna, for the lovely feedback. Yes, it is our family favorite too.