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Delicious Easy Lamb Curry featuring tender lamb in a spiced creamy sauce.

Easy Lamb Curry

A cozy and bold lamb curry that simmers in a slow cooker, freeing you from constant supervision while delivering rich, spiced flavors.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 2.5 pounds lamb shoulder or leg, cut into chunks Lamb shoulder is preferred for tenderness.
  • 2 pieces onions, sliced Sauté until golden for best flavor.
  • 4 to 6 cloves garlic, minced
  • 1 to 2 inches ginger, grated
  • 2 tablespoons oil or ghee For browning onions.
  • 1 can crushed tomatoes or tomato puree Provides tangy base.
  • 1 cup broth or water More if you like extra sauce.
  • 1 cup plain yogurt or 3/4 cup coconut milk For creaminess.
  • 1 tablespoon tomato paste (optional) For added richness.
  • 1 spoon butter (optional, at the end) For finishing touch.
Spices
  • 2 teaspoons ground coriander
  • 1.5 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 to 2 teaspoons chili powder Adjust to taste.
  • 1.5 teaspoons garam masala Add at the end for fragrance.
  • 1 teaspoon paprika (optional) For color.
Seasoning
  • to taste Salt and black pepper Season to preference.

Method
 

Preparation
  1. Heat oil or ghee in a pan. Add onions and cook until golden. Add garlic and ginger for the last minute to prevent burning.
  2. Add coriander, cumin, turmeric, chili powder, paprika, and a pinch of salt. Stir for about 30 to 60 seconds until aromatic.
  3. Add lamb to the slow cooker. Pour in the onion spice mixture. Add crushed tomatoes, broth, and tomato paste if using. Stir well.
Cooking
  1. Cook on low for 7 to 8 hours or high for about 4 to 5 hours. Low is preferred for tenderness.
Finishing Touch
  1. When the lamb is done, stir in yogurt or coconut milk. Temper yogurt with a spoon of hot sauce before adding.
  2. Add garam masala at the end to maintain fragrance. Adjust salt to taste.
Serving
  1. Let curry sit for 10 minutes before serving. This helps the sauce thicken and flavors meld.

Notes

Perfect paired with basmati rice or warm naan. Leftovers taste even better. Freezes well.