Easy Slow Cooked Lamb Curry

Ingredients

• 1 largeonion, peeled and finely diced
• 1 tspvegetable oil
• 600 glamb, diced
• 1 tbspfresh ginger, finely grated
• 2 clovesgarlic, chopped
• 2 tbspcurry powder
• 1 tspgaram masala
• 1 tsp, or to tastechilli flakes
• 1 tsppaprika
• 1cinnamon stick
• 6cardamom pods, cracked
• 2 tspcumin
• 1 can (440 g)tomatoes
• 2 tbsptomato paste
• 1 can (440 g)coconut milk
• 1lamb, chicken or vegetable stock cube or stock pot
• 30 gbutter
• 2 tsp, optionalcornflour

Instructions

1. 1

   Soften the onion

   Peel and finely dice the onion. Heat the oil in a frying pan and sauté the onion until it begins to turn golden. Transfer it to the slow cooker.

2. 2

   Brown the lamb

   Fry the diced lamb gently in the pan until the edges are browned. Work in batches so the meat makes contact with the pan.

3. 3

   Toast the spices

   Add the curry powder, garam masala, chilli flakes, paprika, cumin, ginger and chopped garlic. Return all the lamb to the pan, stir to coat, and cook until the spices smell fragrant and begin to toast.

4. 4

   Combine the curry

   Transfer the lamb and spice mixture to the slow cooker with the tomatoes, tomato paste, coconut milk, stock cube or stock pot, butter, cinnamon stick and cracked cardamom pods.

5. 5

   Slow cook

   Stir everything together and cover with the lid. Cook on high for 30 minutes, until the curry starts to simmer, then continue on high for at least 4 hours or on low for at least 6 hours.

6. 6

   Remove whole spices

   Near the end of cooking, lift out the cinnamon stick and cardamom pods. They should have risen to the surface and can be removed with a spoon.

7. 7

   Thicken the gravy

   For a thicker gravy, leave the lid ajar for the final 30–40 minutes so the sauce can reduce, or use the cornflour. Stir 2 heaped teaspoons of cornflour with a few spoonfuls of curry sauce in a small bowl to make a thin paste, then stir it into the curry. Do not add the cornflour directly to the slow cooker, as it may form lumps.

What is lamb curry?

Lamb curry is a broad family of spiced dishes found in many Indian regional cuisines, with ingredients and methods varying from kitchen to kitchen. This version builds a tomato-and-coconut gravy around lamb, using a slow cooker to give the meat time to become tender.

Browning the onion and lamb first gives the curry a more developed base, while the mixture of ground spices and whole aromatics adds layered warmth.

Nutrition and macros by portion

The nutrition label shows one serving as written: 531 calories, 21g protein, 16g carbs, 45g fat.

The lamb and butter contribute much of the protein and fat, while the tomatoes, onion and coconut milk provide most of the carbohydrates. Serve with a moderate portion of rice and add vegetables or salad to round out the plate.

Build flavour before slow cooking

Browned lamb: cook the cubes in batches so they have room to colour rather than steaming in a crowded pan.

Toasted spices: stir the ginger, garlic and spices with the lamb until fragrant. Keep them moving and avoid letting the garlic or spices scorch.

Choose the lamb and coconut milk

Lamb: diced shoulder or another slow-cooking cut suits the long, gentle cooking time. Trim any especially large pieces of excess fat, while keeping enough for a rich gravy.

Coconut milk: a standard can gives the sauce its creamy body. Stir it well into the tomatoes and cooking juices so the gravy is evenly combined.

Check the texture and doneness

Tender meat: the lamb is ready when it yields easily to a fork. Slow cookers vary, so use the stated cooking time as a guide and allow longer if the pieces are still firm.

Thick gravy: the sauce will be looser with the lid on. Leave the lid ajar for the final 30–40 minutes to reduce it, or use the cornflour slurry as described.

Mind the whole spices

Cinnamon and cardamom: these add fragrance as the curry cooks, but are not intended to be eaten whole. Remove them near the end, checking the surface and gravy carefully.

Plan the cooking time

The recipe gives 30 minutes on high to bring the curry to a simmer, followed by at least 4 hours on high or at least 6 hours on low. The listed total time is 390 minutes, so allow for the longer low setting if that is how you plan to cook it.

For a thicker sauce by reduction, leave time for the final 30–40 minutes with the lid ajar. If using cornflour, mix it with sauce first to avoid lumps.

What to serve alongside

Rice or flatbreads are useful for scooping up the gravy. A simple vegetable side, such as steamed greens, can add a fresh contrast to the rich coconut sauce.

Recipe notes & tips

• Brown the lamb in batches to give the cubes space to colour.
• Use a spoon to remove the cinnamon stick and cardamom pods before serving.
• Taste the curry towards the end and adjust the chilli to suit your preference.
• For a thicker gravy, choose either the lid-ajar reduction or the cornflour method.
• Make the cornflour paste with a few spoonfuls of curry sauce before stirring it into the pot.

Variations

• Adjust the heat: use fewer chilli flakes for a milder curry or add more to taste.
• Change the stock: use lamb, chicken or vegetable stock to suit what you have.
• Add vegetables: stir in suitable quick-cooking vegetables near the end so they do not become too soft.
• Serve with flatbread: use naan or another flatbread in place of rice for scooping up the gravy.

Common mistakes to avoid

• Crowding the pan: the lamb may steam rather than brown, so fry it in batches.
• Adding cornflour straight in: it can form lumps, so first make a thin paste with curry sauce.
• Leaving whole spices in: remove the cinnamon stick and cardamom pods before serving.
• Scorching the spices: stir them with the lamb and take the pan off the heat if they begin to catch.
• Expecting a thick sauce with the lid on: leave it ajar for the final 30–40 minutes or use the cornflour method.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 3 days. Reheat until piping hot throughout, adding a splash of water if the gravy has thickened; freeze portions for up to 3 months and defrost in the fridge before reheating.

Frequently asked questions