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!

Bowl of lamb curry with saffron rice with a decorative napkin and silver forks.

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.

Bowl of lamb curry with saffron rice with a bowl of rice and a bowl of cilantro to the side.

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.

Big bowl of lamb curry with saffron rice.

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!

Cast iron skillet of chopped onions and seasonings.
Skillet of onions and seasonings cooking.

Transfer the sautéed onion mixture to your crock pot.

Lamb stew meat in a crock pot with sauteed onion.

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.

Pouring chicken broth into 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.

Baby spinach and Greek yogurt being added to the crock pot.

Serve it up with Saffron Rice with Golden Raisins and Pine Nuts and/or naan bread for an unforgettable meal!

Ladle holding a portion of crock pot lamb curry.

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.

Big bowl of Indian curry with lamb and saffron rice.

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!

Big bowl of lamb curry with saffron rice.

Slow Cooker Lamb Curry

4.65 from 17 votes
Easy Crock Pot Lamb Curry is so flavorful, rich, and satisfying!
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 6 to 8

Equipment

Ingredients

  • 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*

Instructions

  • 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!

Video

Notes

*Replace the yogurt with full-fat canned coconut milk for a dairy-free option. 

Nutrition

Serving: 1of 6 · Calories: 255kcal · Carbohydrates: 2g · Protein: 34g · Fat: 11g
Author: Julia
Course: Main Dishes
Cuisine: Indian
Keyword: crock pot lamb curry, Indian food, lamb curry recipe, slow cooker lamb curry
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.

Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living, Brit.co, etc.

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Questions and Reviews

    1. Thanks Sommer! The boys gobbled it up so the only unfortunate part about the dish is I should have made more 😉 Hope you had a fabulous weekend!

    1. Oh no, Katherine, where did your crock pot take off to? You know….I bet this dish would go EXCELLENT in a tagine! And I know you have a beautiful tagine that you can use 🙂 Thanks for stopping by, deary!

  1. I haven’t even had breakfast yet and I could sit down to a big plate of that right this very minute! Looks delish!

    1. Thanks, Heather! I absolutely love lamb curry and could eat it any time of day as well. In fact, I did have rice leftovers for breakfast one morning but the meat didn’t make it through one meal in my house, so next time I’ll have to make a larger amount so that I can have leftovers for breakfast 😉

  2. This looks like a beautiful dish, Julia. My family loves both lamb and curry – I need to try this!

  3. i never know what to do with my slow cooker, but now i do! this sounds absolutely wonderful!! definitely will be trying this!

  4. This dish looks and sounds so flavorful with all those delicious spices. Completely agree – this is the ideal recipe for the slow cooker on a chilly day! 🙂

  5. Before adding the yogurt and spinach, there is a significant amount of liquid still in the crockpot after 6hrs of cooking. I’m concerned that adding the yogurt won’t make for the proper consistency. Remove liquid? Will that kill the flavor?

    1. Hi Kyle,

      You can reduce the liquid by transferring the curry to a large pot and bringing it to a gentle boil on the stove top. This will make the curry less liquidy (thicker) while also enhancing the flavor. Once it gets to your desired consistency, you can add the yogurt 😀

  6. I thought this would cook sooner than 6 hours. If I wanted to have it ready in 4 hours could I cook on high for the first hour?

    1. Hi Rebecca,

      The curry will be cooked in less than 6, but whether or not the lamb is tender is another story. The longer it cooks, the more tender it will be 😉 You can definitely cook it on high for the first hour to reduce the cook time.