Go Back
+ servings
farmersgirl kitchen | farmhouse recipes and country life

Find more recipes at farmersgirlkitchen.co.uk

Slow Cooker Lamb Curry in bowl

Slow Cooker Lamb Curry

Janice Pattie
An easy yogurt marinated, mildly spiced, lamb curry cooked in your slow cooker.
4 from 2 votes
Prep Time 15 minutes
Cook Time 6 hours
marinade time 2 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Indian
Servings 6
Calories 433 kcal

Ingredients
 

  • 800 grams lamb

For the marinade

  • 300 millilitres Greek Yogurt
  • ¾ teaspoon turmeric
  • 1 tablespoon fresh ginger grated
  • 1 tablespoon garlic crushed
  • ½ tsp salt
  • 1 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 1 teaspoon ground mustard seeds ideally grind them yourself in a spice grinder
  • ¼ tsp chilli flakes

For the sauce

  • 2 tablespoon vegetable oil
  • 1 large onion peeled and finely chopped
  • 2 tsp cornflour/cornstarch
  • 1 tbsp cold water
  • 200 ml lamb stock
  • 1 teaspoon garam masala
  • ½ teaspoon freshly ground black pepper

For the garnish

  • 1 green chilli
  • 1 red chilli
  • 20 grams fresh coriander chopped

Instructions
 

  • Cut the 800 g (1½ lb) lamb into large pieces (approximately 5cm (2in) pieces
    raw lamb chunks
  • In a non-metallic dish mix300 ml (1⅓ cups) yogurt, ¾ tsp turmeric, 1 tbsp grated ginger and 1 tbsp garlic crushed to a paste with ½ tsp salt, 1 tsp ground cumin, 2 tsp ground coriander, ¼ tsp of chilli flakes and 1 tsp of ground mustard seeds.
  • Add the lamb and mix with the marinade. Leave the lamb to marinate for as long as possible preferably overnight. Or at least until you chop and cook the next batch of ingredients.
  • Heat 2 tbsp of oil in a non-stick saucepan or your metal slow cooker pot. Add the onion and fry gently until the onions are soft and brown, around 6-7 minutes.
  • Add the meat, and its marinade and stir-fry over a low heat for 3 minutes.
  • Add the lamb stock and place the metal pot in the slow cooker or spoon the lamb mixture into your ceramic slow cooker pot.
  • Mix the 2 tsp of cornflour (cornstarch) with 1 tbsp of cold water. Add this to the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours.
  • Before serving stir in the garam masala and the black pepper; check and adjust the seasoning.
  • Garnish with coriander and sliced chillies and serve with basmati rice, naan and raita.
    Slow Cooker Lamb Curry with naan and rice

Nutrition

Calories: 433kcalCarbohydrates: 7gProtein: 28gFat: 32gSaturated Fat: 14gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 99mgSodium: 365mgPotassium: 462mgFiber: 1gSugar: 3gVitamin A: 329IUVitamin C: 15mgCalcium: 89mgIron: 3mg