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.

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.

About this curry

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.
• 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 instructions

Slow cooker

• Cut the lamb into large chunks.
• Add all ingredients into the slow cooker and combine well.
• I start with the oil, shallots, ginger, garlic - combine well.
• Then, add the curry powder, cayenne, salt, and pepper - combine well.
• Next, add the coconut milk, meat, lemon juice, and water. Combine well.
• Set the slow-cooker or crockpot on low for 6 hours or on high for 4 hours until the meat is fork-tender.
• Taste and adjust seasoning.
• Garnish with fresh cilantro.

Slow Cooker Lamb Curry Progress Pictures1

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Slow Cooker Lamb Curry Progress Pictures2

Slow Cooker Lamb Curry Progress Pictures4

Stovetop

• Use a heavy bottom saute pan or Dutch-oven.
• Saute onions in oil for a minute.
• Then, add the garlic and ginger - sauté a minute.
• Next, add the meat and saute for 2 minutes.
• Then, add the curry powder, garam masala, and lemon juice.
• Season with salt and pepper.
• Add the coconut milk and water.
• Cover 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 water at a time to ensure it has enough liquid to cook.
• Taste and adjust seasoning.
• Garnish with fresh cilantro.

Slow Cooker Lamb Curry Progress Pictures5

Slow Cooker Lamb Curry Progress Pictures7

Slow Cooker Lamb Curry Progress Pictures6

Slow Cooker Lamb Curry Progress Pictures8

Frequently asked questions

Troubleshooting

My curry does not have a red color?

The spices used gives the curry it's color. In this case, my rich curry powder and cayennes give this curry it 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 its 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

Slow-cooker Lamb Curry

Author: Veena Azmanov

5 from 28 votes

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Prep Time: 10 mins

Cook Time: 4 hrs

Total Time: 4 hrs 10 mins

Calories: 196kcal

Adjust Servings Here: 8 servings

Description

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.

Video

Ingredients 

1x2x3x

• ▢ 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

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Instructions

Slow cooker

• Cut the lamb into large chunks.
• Add all ingredients into the slow cooker and combine well.
• I start with the oil, shallots, ginger, garlic - combine well.
• Then, add the curry powder, cayenne, salt, and pepper - combine well.
• Next, add the coconut milk, meat, lemon juice, and water. Combine well.
• Set the slow-cooker or crockpot on low for 6 hours or on high for 4 hours until the meat is fork-tender.
• Taste and adjust seasoning.
• Garnish with fresh cilantro.

Stovetop

• Use a heavy bottom saute pan or Dutch-oven.
• Sauté onions in oil for a minute.
• Then, add the garlic and ginger - saute a minute
• Next, add the meat and saute for 2 minutes.
• Then, add the curry powder, garam masala, and lemon juice.
• Season with salt and pepper.
• Add the coconut milk and water.
• Cover 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 water at a time to ensure it has enough liquid to cook.
• Taste and adjust seasoning.
• Garnish with fresh cilantro.

Recipe Notes

 

Pressure Cooker or Instant Pot Lamb Curry

• 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

 

The secret to lamb curry

There are two secrets to making a good lamb curry.

1. 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.
2. 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

Calories: 196- kcalCarbohydrates: 8- gProtein: 17- gFat: 11- gSaturated Fat: 5- gCholesterol: 50- mgSodium: 355- mgPotassium: 404- mgFiber: 2- gSugar: 2- gVitamin A: 340- IUVitamin C: 3- mgCalcium: 38- mgIron: 3- mg

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

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