Easy lamb curry made in your slow cooker or crock pot. This delicious dinner recipe only requires about 15 minutes of actual work and can be made in advance for easy meal prep.
It’s lucky for me I’m un-single and I say that for multiple reasons.
First off, my male counterpart makes a great impression of a pterodactyl and I just can’t imagine going about my day without having that kind of luxury around.
The catch I reeled in is the yin to my yang and yanks my dreamy dreamerness down to the earth when I reach the outer limits of our solar system.
Before Sweet Pea, this kind of gravity was only achievable through a six-pack of beer and a bag of Snyders of Hanover Hot Buffalo Wing Pretzels.
It’s lucky for me (and hopefully you) I’m un-single or else the recipes on this food blog would be closer to the cereal-and-milk or graham-cracker-and-peanut butter varietal than the Lamb Curry genre.
Before I became un-single, the majority of the meat I ate came in the form of pizza and toquitos.
All joking aside, this lamb curry is wonderful!
And you make it using a crock pot. Technique-less cooking? Don’t mind if I do!
Serve it up with your choice of steamed white or brown rice, or make my Ginger Turmeric Aromatic Rice or cauliflower rice for a low-carb option.
Lamb Curry
Ingredients
- 3 to 4 pounds lamb stew meat*
- 1 14- ounce can full-fat canned coconut milk*
- 1 1/2 tablespoons fresh ginger grated
- 2 teaspoons coriander
- 2 teaspoons ground cumin
- 1/8 teaspoon saffron threads optional
- 1 teaspoon turmeric
- 1 tablespoon paprika
- 1.5 teaspoons sea salt to taste
- 4 cloves garlic minced
- 1 14- ounce can diced tomatoes undrained
For Serving:
- Brown basmati rice – prepare per package instructions
- Plain yogurt omit for paleo
Instructions
- In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium-high heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
- Transfer the coconut milk/spice mixture to a large crock pot (6-quart or larger), along with the lamb meat and diced tomatoes.Â
- Give everything a big stir until well-combined. Secure the lid on the crock pot, and turn it on the low setting. Cook 8 hours, or until the lamb stew meat shreds easily when pulled with a fork.
- Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel. There will be a lot of juices in the crock pot. If you'd like to thicken the juice, remove cover of crock pot for the last hour and place on high (leave crock pot uncovered).
- Taste curry for flavor and add more sea salt to taste.
- Serve lamb curry over brown basmati rice with a dollop of plain yogurt on top.
So, I’m thinking a video of that pterodactyl impression is in order…..please? Pretty please? 🙂
This looks so good – I’m definitely going to be on the lookout for lamb now. I’m freezing and home sick and this looks like just the thing to perk me up.
Oh man, my Mister would love this! We also just so happen to LOVE Snyder’s honey mustard pretzels, although I find that it always gives us THE WORST breath. This lamb curry would probably make a classier Valentine’s Day choice. 🙂
as much as I love a graham crackers smeared with peanut butter I sure am glad you made this lamb curry. I love lamb (and so does my other half) This sounds like a perfectly romantic and easy meal.
What Dessert for Two said. 😉
Also, I want to stuff my face into this lamb curry. YUM.
How cute are you?! I gained ten pounds when I first got married because I wanted to cook these huge elaborate meals every single night. And even though I still cook every night, I’ve scaled it back a bit! I love this, I haven’t tried lamb curry yet, I’ll have to give it a try 🙂
Ha! I wish my significant other would make pterodactyl noises… I’m pretty sure that’s all I’m missing in my life!
Oh, this looks like heaven! I’ve never tried lamb curry before, but this looks devine!
This looks so warm, comforting and flavorful, Julia! Wonderful winter recipe. Thanks for sharing.
my mouth is a-watering with that spice list! I make a pretty good sheep impression…can I come to dinner? : ) but seriously this looks fantastic!
This looks delicious…and simple…and such a change from our normal crock pot fair. I can’t wait to give it a try! Thank you for sharing this tempting post. I hope you are having a wonderful week of good food, love, and laughter.
Curry might be my very favorite meal. I love it soo much but I’ve never tried it with lamb before! After seeing this, I have to. It looks incredibly delicious!!
That ingredient list has me drooling! I think my hubby would love this. And I totes get where you’re coming from…I think I’ve eaten more meat since we’ve been married then I did in all the years before I knew him combined!
My family is Lebanese and lamb is something that we eat a lot at family get together. This lamb curry sounds especially good and I love that it can be made in the crockpot-I bet it is so tender from cooking all day.
Hi,
Thank you so much for the recipe, it looks mouth watering. I’ll definitely spread the word on it!
Thank you once again,
Ben from http://www.crockpotking.com
What a delicious looking winter warmer, better than any take away.
Started this just a few hours ago, already the kitchen smells heavenly. We order lamb tikka masala from our favorite Indian restaurant in Seattle often – can’t wait to see how this compares! Thanks for the recipe.
Yaaay! I hope you enjoy the lamb curry as much as we do! We love sticking everything in the crock in the morning and coming home from work to a wonderful smelling house and dinner already ready. Hope you had a fun weekend!
What could I use instead of lamb? I’m always weary it buy it mainly cause of the price tag. I’m thinking beef, not a terribly fatty cut. Lean chicken or turkey doesn’t seem to fur. Suggestions?
I would go beef – you could use beef stew meat or chop up a steak. I think that sounds delicious! Kinda thinking I should follow suit with crock pot beef curry this weekend 😉
I bought 3 lbs of goat shoulder with a curry in mind but no recipe to use, and after scouring the web and asking my parents for their versions I still didn’t quite find the one I was envisioning so I just winged it (wung it?) and put something together that is in the Crock Pot now. And then, of course, as per my usual luck, now I find your recipe which is exactly what I actually wanted, which I think would be just as great with goat. Definitely going to try this in the near future, maybe with beef too. Thanks for posting, by your great writing and love of Snyder’s of Hanover Honey Mustard Pretzel Bites, I can tell I’m going to love the rest of your page.
😉
Chrissy
Oh you didn’t say the Honey Mustard ones…lol no matter they’re all delicious to me! Buttermilk Ranch is amazing too!
Oh good golly, the same thing always happens to me when I find the recipe I’m looking for after the fact. I’m glad you’ll have this one on hand for later! It really is a cinch 😀
I do enjoy the Honey Mustard Snyder’s too! But Mostly the Hot Buffalo Wings. UGH, they’re all so good and addicting! I’m happy to “meet” you, Chrissy! Enjoy your goat curry!