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Foolproof Slow Cooker Lamb Curry for Tender Meat

Close-up of tender chunks of meat in a rich, red sauce, representing the slow cooker lamb curry, with steam rising.
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Make incredibly tender lamb curry with minimal effort using your slow cooker. This dump and go recipe delivers deep flavor perfect for an easy weeknight dinner.

Ingredients

Scale
  • 2 lbs boneless lamb shoulder or leg, cut into 1-inch cubes
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup chicken broth
  • 1/2 cup plain yogurt or coconut milk
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon vegetable oil

Instructions

  1. Pat the lamb cubes dry and season lightly with salt and pepper.
  2. Heat the vegetable oil in a skillet over medium-high heat. Brown the lamb cubes in batches on all sides. Transfer the browned lamb to the basin of your slow cooker.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger to the onions and cook for 1 minute until fragrant.
  5. Stir in the tomato paste, cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook for 1 minute, stirring constantly.
  6. Pour the onion and spice mixture over the lamb in the slow cooker.
  7. Add the diced tomatoes (with juice) and chicken broth to the slow cooker. Stir everything together gently.
  8. Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours, until the lamb is fork-tender.
  9. About 30 minutes before serving, stir in the yogurt or coconut milk until fully combined. Taste and adjust salt if needed.
  10. Serve hot over basmati rice or with naan bread.

Notes

  • For the best texture, use lamb shoulder; it breaks down perfectly in the slow cooker.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on high.
  • This recipe freezes well; cool completely before storing in airtight containers.

Nutrition

Find it online: https://cookingbyjade.com/slow-cooker-lamb-curry/