Description
This Slow Cooker Lamb Curry is a rich and flavorful Indian-inspired main course featuring tender lamb shoulder slow-cooked in a fragrant blend of spices, coconut milk, and vegetables. Perfect for a comforting meal, it’s easy to prepare and requires minimal hands-on time.
Ingredients
Scale
Meat and Vegetables
- 2 pounds lamb shoulder, trimmed and cut into 1½ inch cubes
- 2 medium potatoes, peeled and cubed
- 1 cup carrots, sliced
Spices and Aromatics
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- ½ teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Liquids and Other Ingredients
- 1 tablespoon vegetable oil
- 1 can (14 ounces) diced tomatoes
- 1 can (13.5 ounces) coconut milk
- 2 tablespoons tomato paste
- 1 cup beef or lamb broth
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped (for garnish)
Instructions
- Brown the Lamb: Heat the vegetable oil in a skillet over medium heat and lightly brown the lamb pieces for extra flavor. This step adds depth but can be skipped if short on time. Transfer the browned lamb to the slow cooker.
- Sauté Aromatics and Spices: In the same pan, sauté the chopped onion for about 3 to 4 minutes until softened. Add the minced garlic and grated ginger and cook for another minute. Stir in the curry powder, ground cumin, ground coriander, turmeric, paprika, and chili powder and cook briefly until fragrant.
- Add Liquids: Add the diced tomatoes, coconut milk, tomato paste, and beef or lamb broth to the pan and stir well to combine. Pour this mixture over the lamb in the slow cooker.
- Add Vegetables and Seasoning: Add the cubed potatoes, sliced carrots, salt, and black pepper to the slow cooker and gently stir to incorporate.
- Slow Cook: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 hours until the lamb is very tender and the flavors have melded beautifully.
- Finish and Garnish: Stir in the lime juice just before serving. Garnish with freshly chopped cilantro for a bright, fresh touch.
- Serve: Serve the lamb curry hot, accompanied by steamed rice or warm naan bread for a complete meal.
Notes
- Browning the lamb before slow cooking adds deeper flavor but can be skipped if you’re short on time.
- You can add peas or spinach near the end of cooking for extra vegetables and color.
- Serve this curry with steamed basmati rice or warm naan bread for a traditional experience.
- If you prefer a spicier curry, increase the chili powder to taste.
