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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 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!
How we came up with this recipe
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!
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)
How to make Slow Cooker Lamb Curry
- 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.
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).
Tips on Curry paste
➡️ Unless stated otherwise, use a curry paste to your own tastes and spice level.
➡️ 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
Serving suggestions
- Rice
- Naan
- Raita
- Poppadoms
Curry night suggestions: Make this with…
FAQs
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.
I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.
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.
Ours was lovely but very strong.
When it says to add the stock cubes, is it just the cubes themselves or dissolved?
Hi. Want to make this as looks delicious. Do you put any water in or any liquid with the stock or will it make it too watery? Thanks
I made this with 1.5kg of lamb shoulder and 250g of rogan josh curry paste – and my family loved it! Super easy to put together. The most time consuming part is chopping up the lamb.
Love this recipe. Really tasty. Have cooked it 4 times in last month as its so easy. Didn’t change any ingredients. But..
I can’t bring myself to just put it in the slow cooker straight away, and have always chucked it together on hob before putting in slow cooker, but maybe I’ll brave it next time 😊
Slow cooker marrymechicken is next on my try list:)
Hi! Just put everything in the slow cooker – does this recipe really need no water or did I misunderstand?
Hello, do you think I could use lamb meatballs for this recipe? I’ve got some to use up. Thank you! Jane
Do you think it would be ok to replace curry paste with some homemade sambal oelek which I have?
Lamb stock cubes?? Are they dissolved in water before adding to pot?
Many thanks
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