Slow Cooker Lamb Curry {Easiest EVER Recipe!}

Slow cooker pan filled with cooked lamb curry.

5 from 47 votes

Slow Cooker Lamb Curry {Easiest EVER Recipe!}

This Slow Cooker Lamb Curry is mixed up in just 5 minutes. This ‘fakeaway’ also happens to be packed with extra veg and super tasty.

Prep Time5

Cook Time4

Total Time4 5

Course: Main Course

Cuisine: Family Food

Servings:

Author: Sarah Rossi

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

Lamb: I used lean lamb leg steaks for this as I wanted to reduce the fat a little. Warning! if you use lean lamb it will not be quite as soft or tender as if you use a regular, slow cooking cubed lamb cut, like shoulder or leg of lamb

Onions, garlic and ginger: I use frozen preprepared of all of these as a time saving shortcut

How to cook 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

Prepare the night before: 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

Spice level: This will depend totally on which curry paste you choose. Use the spice level that your family prefer

Curry paste: Check the packet for what is considered a serving for 4 people and adjust the amount in the recipe accordingly. And if you don't have curry paste, you can try using curry powder instead. 1tbsp curry paste = 1tsp curry powder

Lamb stock: Cubes is fine for this

Butternut squash: I use pre-prepared frozen for this recipe, but you can use fresh too

To freeze: 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

Serving suggestions: Rice, naan, poppadoms, raita, mango chutney

Nutrition