This post may contain affiliate links.
A more simple recipe for Slow Cooker Lamb Curry you will not find! Low effort, maximum flavour… isn’t that exactly what we need for the ultimate weekend fakeaway?!
It’s mixed up in 5 minutes and it’s packed with extra veg. A complete win and 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 recipe
⭐️ Deliciously tender meat
⭐️ A fantastic fakeaway
⭐️ Throw it all in. No prep needed!
About this Slow Cooker Lamb Curry
Lamb curry recipes come in all shapes and sizes, with a variety of methods, spices and sauces. 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!
What you’ll need
- 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 – Fresh or freshly-chopped frozen is OK
- Garlic – Fresh or shortcut garlic is fine
- Ginger – Same goes for ginger (fresh or cheat)
- Tinned tomatoes
- Curry paste – Your favourite. They all work well.
- Salt
- Garam masala
- Cumin
- Lamb stock – Cubes is fine
- Butternut squash
- Mango chutney – To serve (optional)
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully in the microwave, hob or oven before serving.
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).
Serving suggestions
- Rice
- Naan
- Raita
- Poppadoms
- If you’re cooking a curry banquet, make it alongside my Palak Paneer, Beef Keema or Veggie Halloumi Curry
FAQ
The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.
You don’t need to but if you want to, sure, you can. It maybe adds 5% more flavour to the overall dish?
I’m willing to take this as a short cut though as in this dish there are so many other really tasty flavours.
The spice level will depend totally on which curry paste you choose. Use the spice level that your family prefer.
You could also add chopped chillis on top before serving if some of the family want extra spice. 🌶
You can cook this in the oven. It will take about 3 hours at 160C. You will need to add extra liquid – an extra can of tomatoes works well.
This recipe is designed for the slow cooker though, so you will need to adjust accordingly.
Yes! The ultimate time-saving hack. Throw everything for the initial cook into the slow cooker, pop the lid on, then store in the fridge overnight. In the morning, put it into the slow cooker and turn it on.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
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).
Slow Cooker Lamb Curry {Easiest EVER Recipe!}
Ingredients
- 1 kg Lamb , Cubed
- 1 Onion
- 4 Cloves garlic
- 2 tsp Ginger
- 400 g Tinned tomatoes
- 200 g Curry paste
- 1/2 tsp Salt
- 2 tsp Garam masala
- 2 tsp Cumin
- 2 Lamb stock cubes, Or 1 stock pot.
- 500 g Butternut squash, Peeled and cut into cubes or frozen.
To serve:
- 4 tbsp Mango chutney
Instructions
- Put all of the ingredients in the slow cooker (apart from the mango chutney).
- Cook for 4-5 hours on HIGH or 6-7 hours on LOW.
- Before serving stir through the mango chutney.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this with lamb leg and balti paste. Tastes amazing and so simple to make. Big hit with all the family will be sure to make again
Amazing recipe! I’ve made this quite a few times now and it’s a hit every time! I also like to add some spinach in near the end. Thank you 😊
Is there anything I can substitute for butternut squash please? It’s not a favourite and the budget supermarket doesn’t sell it frozen either, Thanks!
Hi Debbie, spinach, regular potatoes, sweet potatoes perhaps? (Aldi have frozen BNS by the way!)
Hi! Is the curry pasta definitely 200g? My pot says that’s 6 servings worth 🫣
Yep, the recipe serves 6? Enjoy!
Absolutely delicious!
I think this is the best homemade curry I have ever made, can’t wait to make it again!
I was looking forward to my dinner all day! Smelt so good and tasted amazing. So easy, will definitely do this one again.
I made this for Easter Sunday, so easy and the smell and flavours were gorgeous. I used rogan josh paste and we loved it, will definitely be making again. thank you
The taste of this curry is insane I used Balti curry paste this is a definite favourite in our house thank you Sarah
Very tasty recipe. And so so easy. Although the lamb went to nothing. Maybe I cooked it for a little longer then I should have. Will definitely be making again.
Delicious recipe & it’s so easy to prep. Thank you