Slow Cooker Lamb Curry
Easy Crock Pot Lamb Curry is so flavorful, rich, and satisfying!
Servings: 6 to 8
Calories: 255kcal
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