Easy slow cooker lamb curry

Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender

  • Prep:20 mins
    Cook:8 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 624
  • fat 48g
  • saturates 20g
  • carbs 11g
  • sugars 8g
  • fibre 3g
  • protein 36g
  • salt 0.5g


  • 650g lambshoulder, cut into large chunks
  • 2 tbsp rapeseed oil
  • 2 onions, roughly chopped
  • 5 garlic cloves, crushed
  • 5cm piece of ginger, grated
  • 2 tsp cumin
  • 2 tsp garam masala
  • 1 tsp cinnamon
  • 1 tsp chilli powder(mild or hot)
  • 1 green chilli, deseeded if you don’t like it hot, chopped
  • 1 tbsp tomato pure?e
  • 300g Greek yogurt
  • 1 small bunch coriander, chopped
  • 2 tbsp toasted flaked almonds
  • rice, to serve


  1. Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.

  2. Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato pure?e and fry together for 1 min more. Add everything to the slow cooker.

  3. Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.

  4. After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further 1½ to 2 hrs on low. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

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