Home
Premium
Slow cooker lamb curry

A serving of slow cooker lamb curry

Slow cooker lamb curry

Name: Slow cooker lamb curry
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4
Ingredients: 3 tbsp sunflower or vegetable oil; 1 large onion finely sliced; 3 garlic cloves crushed or finely grated; thumb-sized piece of ginger peeled and grated; 100g madras curry paste (see tip, opposite); 600g lamb shoulder or neck fillet, trimmed and cut into 3-4cm chunks; 2 tbsp tomato purée; 400g can chopped tomatoes; 300ml lamb or chicken stock; 1 cinnamon stick; 1 bay leaves; 100ml natural yogurt plus extra to serve; small bunch of coriander roughly chopped; steamed basmati rice; naans

Barney Desmazery

Published: December 24, 2025 at 1:05 PM

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 3 hrs and 30 mins - 8 hrs

A star rating of 4.7 out of 5.3 ratingsRate

loading...

Use stewing beef chunks or diced chicken thigh in place of lamb if you like to make this curry – just remember to adjust the cooking times accordingly

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Chapatis

A star rating of 4.8 out of 5.80 ratings

Cheese & chilli naans

A star rating of 4.9 out of 5.6 ratings

Poppadums with lime & coriander dip

A star rating of 3.9 out of 5.12 ratings

Ingredients

Nutrition

Units:

MetricUS

3 tbsp sunflower or vegetable oil
1 large onion

finely sliced
3 garlic cloves

crushed or finely grated
thumb-sized piece of ginger

peeled and grated
100g madras curry paste

(see tip, opposite)
600g lamb shoulder

or neck fillet, trimmed and cut into 3-4cm chunks
2 tbsp tomato purée
400g can chopped tomatoes
300ml lamb or chicken stock
1 cinnamon stick
1 bay leaves
100ml natural yogurt

plus extra to serve

To serve

small bunch of coriander

roughly chopped
steamed basmati rice
naans

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal569
fat40g
saturates13g
carbs15g
sugars12g
fibre4g
protein35g
salt1.24g

Method

step 1

If your slow cooker has a sauté function, heat the oil directly in the pot. Or, heat in a frying pan over a medium heat. Fry the onion for 8-10 mins until golden. Stir in the garlic and ginger, and cook for 1 min. Stir in the curry paste and cook for 1-2 mins more until fragrant. Add the lamb and tomato purée, season and stir to coat.
step 2

If you used a pan, tip everything into the slow cooker. Add the tomatoes, stock, cinnamon stick and bay leaves, then stir. Cover and cook on low for 7-8 hrs or on high for 3 hrs 30 mins-4 hrs, with the lid ajar for the final hour, until the lamb is fork-tender. Remove the cinnamon and bay. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. While simmering, stir in the yogurt. Season to taste. Ladle into bowls, scatter over the coriander and serve with more yogurt, some rice and naans.

Recipe tip

To make your own curry paste, toast 2 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp black peppercorns and 1 tsp mustard seeds in a dry frying pan over a low heat until fragrant, then grind to a powder using a spice grinder or pestle and mortar. Tip into a blender along with 2 tbsp ground turmeric, 1 tsp chilli powder, 1 tsp ground cinnamon, 1 tsp ground fenugreek, 1 tsp paprika, 3 garlic cloves, a thumb-sized piece of ginger, peeled, 2 tbsp tomato purée, 2 fresh chillies, 3 tbsp white wine vinegar, 2 tbsp sunflower oil and 1 tsp salt, then blitz to a smooth paste. Spoon into a clean jar and cover with a drizzle of oil. Will keep chilled for up to two weeks or frozen for up to three months.

Recipe from Good Food magazine, January 2026

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.3 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now