It’s mixed up in 5 minutes and is packed with extra veg. A complete crowd pleaser for those short-on-time days when we need our trusty slow cookers to do the hard work for us. We’ve established for a long time that a slow cooker curry recipe is the way forward for either a chuck-it-all-in weekend fakeway or a no fuss weekday dinner, and this Slow Cooker Lamb Curry is another classic. With its rich, flavour-packed sauce and tender, slow-cooked lamb, there really is nothing more satisfying than serving up something so good that has taken such little effort in the kitchen.
Why you’ll love this Slow Cooker Lamb Curry recipe
⭐️ Deliciously tender meat ⭐️ A fantastic fakeaway ⭐️ Throw it all in. No prep needed! Lamb, as well as mutton or goat, was traditionally the meat of choice in Rogan Josh dishes, and it originated in Kashmir. If it’s an authentic lamb curry you’re after, take a look at this fab recipe by Veena Azmanov. For this easy slow cooker take on lamb curry though, we’re attempting something that is less about cooking totally from scratch, and more about convenience. It’s along the same lines as my high ⭐️ rated Slow Cooker Chicken Curry and my Slow Cooker Beef Curry recipes – I hope you love this one as much and it gives you even more variety!
Slow Cooker Lamb Curry Ingredients notes
Lamb – Any cut that’s suitable for slow cooking. I used lean leg steaks to reduce the fat, but it’s not as tender as shoulder or leg. Your preference Onion, garlic and ginger – Fresh or pre-chopped frozen is OK if you’d prefer a no-chop shortcut Curry paste – You can use your favourite kind for this as they all work well. See notes below for more on this ingredient Extra spices – Garam masala and cumin give this an additional depth of flavour Lamb stock – Cubes is fine for this Butternut squash – I use pre-prepared frozen for this recipe, but you can use fresh too Mango chutney – To serve (this is optional)
In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer-proof container and freeze for up to 3 months. Defrost thoroughly before reheating. This is also an ideal recipe for when you’re preparing uncooked ‘dump bags‘ (put all ingredients in a bag ready for the slow cooker another day). ➡️ Check the packet for what is considered a serving for 4 people and adjust the amount in the recipe accordingly. (It’s usually 1-2 tbsp per person but it may vary for different brands). ➡️ This recipe is for 4 people so use the same amount that the back of the pack suggests for 4 people. You might think this is obvious but people get very cross when they use an extra hot paste and they can’t eat the curry, so this is just a friendly reminder! And if you don’t have curry paste… You can try using curry powder instead. It won’t be exactly the same but it should still work well. ➡️ 1tbsp curry paste = 1tsp curry powder
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Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
