Tender, flavorful Crock Pot Lamb Curry made easy in your slow cooker. The meat turns out so rich and well-textured, and is seasoned to perfection! Serve with basmati saffron rice for a great comforting meal!
I made this easy crock pot lamb curry recipe for the first time way back in 2012. I’ve made it countless times over the years, as I’ve found it to be the most luxurious celebration of delicious lamb meat.
Tender chunks of lamb are stewed in a rich broth that’s full of aromatic spices. The dish is finished off with some plain yogurt and served with steamed white rice or brown rice.
This high protein comfort food is ideal for healthy batch cooking, as you can easily double the recipe and have leftovers for days.
In spite of the long list of ingredients, this easy lamb curry is deceptively simple. A great deal of the ingredients are spices, many or all of which you probably have on hand.
If you’re a fan of Indian food, also try my Indian Eggplant Curry (Bhaingan Bharta)!
Although preparing curry recipes can be a labor of love on the stove top, slow cooking curry makes the process less daunting because it does all the tough work while you get on with your day.
Why You’ll Love This Recipe:
Easy to Prepare: Even if this is your first time making lamb curry, you’re bound to have great success. Slow cooking takes much of the guesswork out of the process so you can be reasonably assured you’ll end up with a delicious result.
So Flavorful!: The generous amount of warm spices ensures this slow cooker lamb curry recipe turns out with authentic flavor.
A Culinary Adventure: If you love trying different cuisines and are a fan of lamb, this Indian lamb curry recipe is your gateway to a beautiful world of vibrant flavors.
Tender Meat: Rich slow cooker lamb curry results in the most amazing fork tender lamb that would easily shred. If you enjoy preparing lamb recipes, this one must be added to your repertoire.
Great for Meal Prepping: This delicious dish is perfect for meal prepping weeknight meals. For quick lunch recipes to bring to work, pack up some curry and basmati rice to keep workplace meals delicious.
Let’s dive into the ingredients for lamb curry. You can find all of them at your local grocery store, but if you have difficulty finding some of the spices, they are easy to locate online or at most natural food stores.
Ingredients for Lamb Curry:
Lamb Stew Meat: To keep the recipe extra easy, I use lamb stew meat which comes pre-chopped into just the right size pieces of lamb.
If you have experience using lamb shoulder or lamb shanks, you can use either one. Lamb shoulder can be slow cooked whole then shredded or cut into smaller pieces prior to slow cooking.
Avocado Oil: Used to sauté the onion, garlic, ginger, and spices, we need a quality cooking oil. I prefer using avocado oil because it is a high-temperature cooking oil that doesn’t burn easily. Plus, it contains omega-3 fats.
Onion, Garlic, Fresh Ginger: This trifecta of ingredients is huge in Indian cooking and for a good reason. It generates the most amazing bold flavor to power any dish!
Spices: Paprika, ground cumin, ground coriander, ground turmeric, garam masala, red pepper flakes, ground cinnamon, ground cardamom, sea salt, and black pepper.
It is due to this long list of spices that this simple Indian curry to taste so magnificently flavorful. The curry sauce is everything here!
Chicken Broth: The liquid used to cook lamb curry is traditionally chicken stock or some form of stock. Lamb stock works great if you have access to it.
Tomato Paste: Adding a bit of acidic flavor to complement the sweet spices, we use some tomato paste. You can replace this with a can of tomato puree if you’d prefer.
Baby Spinach: I have had lamb curry at Indian restaurants that comes with spinach, and I have also had it come without. It’s up to you whether or not you want to add it.
I love the addition of spinach for some Vitamins and minerals, plus I think it gives the dish a rustic vibe.
Greek yogurt: Adding creaminess and tang to the curry, we add some plain yogurt. I like my lamb curry saucy rather than ultra thick, so I only use one cup of yogurt.
You can add more for thicker consistency. For a dairy-free option, replace the yogurt with full-fat canned coconut milk.
Now that we’ve covered the delicious ingredients for Indian lamb curry, let’s make it!
How to Make Crock Pot Lamb Curry:
Heat the avocado oil over medium heat in a large skillet and add the chopped onion. Sauté onion for 5 minutes or until softened.
Add garlic, grated ginger, and all of the spices and continue sautéing until everything is very fragrant, another 2 to 3 minutes. If you need to deglaze the pan with a few tablespoons of water due to all of the spices, feel free to do so!
Transfer the sautéed onion mixture to your crock pot.
Add the remaining ingredients, except for the spinach and yogurt, to the crock pot (lamb stew meat, broth, and tomato paste). Give everything a big stir and secure the lid on the crock pot.
Cook for 6-8 hours on low heat or 4-5 hours on High heat. I typically opt for the longer cooking time and cook on low heat. I’ve been known to allow my lamb curry to slow cook for upwards of 12 hours because that’s how devoted I am to deliciousness.
Just before you’re ready to serve, stir in the baby spinach and yogurt to the lamb curry. Allow the curry to sit until spinach is wilted.
Serve it up with Saffron Rice with Golden Raisins and Pine Nuts and/or naan bread for an unforgettable meal!
Sore leftover curry in an airtight container in the refrigerator for up to 1 week.
Slow-cooker lamb curry is even better the next day and the 2-4 days following preparation. For this reason, I recommend making it ahead of time to allow the flavors to develop.
If you prefer cooking in your pressure cooker, make my Instant Pot Indian Lamb Curry which is also dairy-free.
And that’s it! A culinary adventure ideal for lamb lovers and those who enjoy Indian curries.
The next time you’re craving cozy Indian comfort food, bust out your slow cooker and enjoy!
Slow Cooker Lamb Curry
- 2 Tbsp avocado oil
- 1 large yellow onion diced
- 6 cloves garlic minced
- 1 Tbsp fresh ginger peeled and grated
- 2 tsp ground paprika I use sweet paprika, not smoked
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 1/2 tsp ground turmeric
- 1 tsp garam masala
- ½ tsp red pepper flakes
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cardamom optional
- 1 1/2 tsp sea salt to taste
- 3 to 4 lbs lamb stew meat
- 2 cups chicken or beef broth low-sodium broth recommended
- 2 Tbsp tomato paste
- 4 cups baby spinach chopped (fresh or frozen works)
- 1 cup plain Greek yogurt or more to taste*
- Heat the avocado oil over medium-high heat in a large skillet and add the chopped onion. Sauté onion for 5 minutes or until softened.
- Add garlic, grated ginger, and all of the spices and continue sautéing until everything is very fragrant, another 2 to 3 minutes. If you need to deglaze the pan with a few tablespoons of water due to all of the spices, feel free to do so!
- Transfer the sautéed onion mixture to your crock pot.
- Add the remaining ingredients, except for the spinach and yogurt, to the crock pot (lamb stew meat, broth, and tomato paste). Stir well and secure the lid on the crock pot.
- Cook for 6-8 hours on low heat or 4-5 hours on High heat.
- Just before you’re ready to serve, stir in the baby spinach and yogurt to the lamb curry. Allow the curry to sit until spinach is wilted.
- Serve with saffron rice and enjoy!
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