Description
This Slow Cooker Lamb Curry is a rich and flavorful Indian-inspired dish featuring tender lamb shoulder simmered in a blend of aromatic spices, tomatoes, and creamy coconut milk. Ideal for busy days, this recipe combines slow-cooking convenience with deep, authentic flavors, delivering a comforting and hearty meal perfect for serving with rice or naan.
Ingredients
Scale
Meat
- 2 pounds boneless lamb shoulder, cut into 1 1/2 inch pieces
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Spices and Aromatics
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon chili powder
- 1 teaspoon garam masala
Liquids and Others
- 1 can (14 ounces) diced tomatoes
- 1/2 cup plain yogurt
- 1/2 cup coconut milk
- 1 cup beef or chicken broth
- 2 tablespoons tomato paste
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh cilantro
Instructions
- Season and Brown the Lamb: Season the lamb pieces with salt and black pepper. Heat the vegetable oil in a skillet over medium-high heat and brown the lamb in batches until seared on all sides. This step adds depth of flavor to the curry.
- Prepare the Aromatics: Transfer the browned lamb to the slow cooker. In the same skillet, sauté the finely chopped onion for 4 to 5 minutes until softened. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Toast the Spices: Stir in the curry powder, cumin, coriander, turmeric, and chili powder into the onion mixture. Cook for 1 minute to toast the spices and enhance their flavors.
- Add Liquids and Combine: Add the diced tomatoes, tomato paste, and broth to the skillet, stirring well to combine. Pour this mixture over the lamb in the slow cooker.
- Slow Cook the Curry: Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours, until the lamb is tender and infused with the spices.
- Finish with Creamy Ingredients: During the last 30 minutes of cooking, stir in the plain yogurt, coconut milk, and garam masala to add creaminess and richness to the curry.
- Garnish and Serve: Just before serving, stir in the lemon juice and garnish with chopped fresh cilantro. Serve hot alongside rice or naan bread.
Notes
- Browning the lamb adds depth of flavor but can be skipped to save time.
- Adjust the chili powder according to your preferred heat level.
- The curry tastes even better the next day as flavors continue to meld.
- This dish pairs wonderfully with basmati rice or warm naan bread for a complete meal.
