Easy recipe for a 7-ingredient Slow Cooker Lamb Curry
Craving a rich, creamy curry? This Slow Cooker Lamb Curry recipe is so easy and creates tender, flavorful meat every time. Discover how
Ingredients
- 1.5 lbs boneless lamb shoulder or leg cut into 1.5-inch cubes
- 2 tbsp olive oil
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 0.5 cup red curry paste use a good quality brand for best flavor
- 1 can (14.5 oz) diced tomatoes undrained
- 1 can (13.5 oz) full-fat coconut milk do not use light coconut milk
Instructions
- Pat the lamb cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding the pan, brown the lamb cubes on all sides. Transfer the browned lamb to the bowl of your slow cooker.
- Reduce the heat under the skillet to medium. Add the chopped yellow onion to the same skillet, using the residual lamb fat. Sauté for 5-7 minutes until the onion has softened and turned translucent, scraping up any flavorful browned bits from the bottom of the pan.
- Add the minced garlic and cook for one minute more until fragrant. Stir in the red curry paste and cook for another 1-2 minutes, stirring constantly, to toast the spices and deepen the flavor.
- Pour the entire contents of the skillet (onions, garlic, and curry paste) over the lamb in the slow cooker. Add the can of undrained diced tomatoes and the can of full-fat coconut milk. Stir everything together until well combined.
- Secure the lid on the slow cooker. Set it to cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. The curry is ready when the lamb is exceptionally tender and easily pulls apart with a fork.
- Once cooked, give the curry a final stir. Taste and adjust seasoning with additional salt and pepper if needed. For a thicker sauce, you can leave the lid off on the HIGH setting for the last 20-30 minutes of cooking. Serve hot with basmati rice, naan bread, and a sprinkle of fresh cilantro (optional).
Notes
Serving Suggestions: This curry is best served over fluffy basmati rice or with warm naan bread to soak up the delicious sauce. A side of cucumber raita can provide a cooling contrast.
Variations: Feel free to add 1-2 cups of baby spinach during the last 30 minutes of cooking, stirring until it wilts. You can also add cubed potatoes or sweet potatoes at the beginning for a more hearty meal.
Storage: Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day. Reheat gently on the stove or in the microwave.
