Easy Slow Cooked Lamb Curry

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Shiny, glossy lamb curry served in a green bowl with yellow pilau rice. A close up shot.

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This easy slow cooker lamb curry recipe is full of flavour, with tender cubes of lamb in a rich spiced tomato and coconut gravy.

Servings: people

Author: Helen Best-Shaw

Prep Time15

Cook Time6

Hands on Time15

Total Time6 30

Ingredients

1 large onion - peeled and finely diced
1 tsp vegetable oil
600 g lamb
1 tbs fresh ginger - finely grated
2 cloves garlic
2 tbs curry powder
1 tsp garam masala
1 tsp chilli flake - or to taste
1 tsp paprika
1 cinnamon stick
6 cardamon pods - cracked
2 tsp cumin
1 can tomatoes - regular 440g can
2 tbs tomato paste
1 can coconut milk - regular 440g can
1 lamb, chicken or vegetable stock cube / stock pot
30 g butter
2 tsp cornflour/cornstarch - optional to thicken

Instructions

Peel and finely dice the onion. Add the oil to a frying pan and sauté the onion until it is starting to turn golden. Remove from the pan and add to the slow cooker.
1 large onion, 1 tsp vegetable oil
Cook the diced lamb in the pan, frying gently until the edges are browning. Fry in batches to make sure the meat cooks in contact with the pan.
600 g lamb
Add the spices, grated ginger and chopped garlic. Return all the meat to the pan. Stir to coat the lamb. and continue until the spices are starting to toast, and release their fragrance.
1 tbs fresh ginger, 2 cloves garlic, 2 tbs curry powder, 1 tsp garam masala, 1 tsp chilli flake, 1 tsp paprika, 2 tsp cumin
Add the lamb to the slow cooker together with the tomatoes, tomato puree, coconut milk, stock/broth, butter, cinnamon stick and cracked cardamom pods.
1 cinnamon stick, 1 can tomatoes, 2 tbs tomato paste, 1 can coconut milk, 1 lamb, chicken or vegetable stock cube / stock pot, 30 g butter, 6 cardamon pods
Stir well and put the lid on. Cook for half an hour on high, until the curry starts to simmer. You can then continue to cook for a further 4+ hours on high, or turn down to low for 6+ hours.
Towards the end of cooking, remove the cinnamon stick and cardamom pods. These will have floated to the top and can be lifted out with a spoon.
If you prefer a thicker gravy, you can now thicken the curry. You can do this by leaving the lid ajar for the last 30-40 minutes of cooking, to allow the sauce to reduce, or use cornflour.
Put 2 heaped teaspoons of cornflour/cornstarch into a small bowl. Then scoop out a few spoons of the curry sauce and stir into the cornflour to make a thin paste. Pour into the curry and stir through.
Do not be tempted to add the cornflour directly to the curry. It will clump and you will never get the lumps out.
2 tsp cornflour/cornstarch

Notes

Make ahead

In my experience nearly every curry, casserole or stew is better when made ahead and reheated (even after being frozen). A little time tempers the flavours, helps everything meld together for a more rounded taste.

Leftovers

Allow to cool, and as soon as it is cold pack into an airtight container. You can keep it in the fridge for up to 3 days, or freeze for 3 months. Defrost (from frozen) and reheat in a pan on the stove top, or heat in the microwave, making sure it is properly hot before serving.

Hints and Tips

You can make this curry recipe on the stove top or in the oven instead. Use a good heavy casserole dish, with a lid that fits properly. Cook on a low heat (using a diffuser ring if necessary).

Do not be tempted to sling it all in the slow cooker and skip the frying stage. It will be just about OK, but that extra effort makes it so much better.

Fresh spices are better. If that jar of curry powder has been in the cupboard for years, then please throw it and buy fresh.

Nutritional Information

This recipe is 22 Weight Watchers Smart Points per portion

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.