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A serving of slow cooker lamb curry in a balti dish with 2 naan breads in the background.

Slow Cooker Lamb Curry

Slow cooker lamb curry. This is an easy to make and delicious lightly spiced curry. Made with store cupboard spices and minimum ingredients it will soon become a family favourite!
Course Dinner
Cuisine Indian
Prep Time 10 minutes
Cook Time 5 hours 30 minutes
Servings 4
Calories 311kcal
Author Neil


  • 2 tablespoon olive oil
  • 600 g diced lamb
  • 1 onion diced
  • 2 tablespoon ginger and garlic paste
  • 1 tablespoon green chilli paste
  • ½ teaspoon turmeric
  • 1 tablespoon garam masala
  • 1 teaspoon cinnamon
  • 2 teaspoon ground cumin
  • 400 g tin chopped tomatoes
  • 100 ml lamb stock
  • Chopped fresh coriander to garnish


  • Gently heat 1 tablespoon of the oil in a large pan. Add handfuls of the lamb at a time and brown the meat for about 6-8 mins then transfer to your slow cooker.
  • Add the remaining oil to the pan and sauté the onion for about 5 mins until softened then stir in the ginger and garlic paste, green chilli paste, turmeric, garam masala, cinnamon and ground cumin. Stir well together a further minute then transfer to your slow cooker.
  • Add the tin of chopped tomatoes and lamb stock to the slow cooker and stir well. Cook on a low heat for about 6 hrs.
  • Serve the curry garnished with chopped fresh coriander and some basmati rice or naan breads.


Nutrition label does not include basmati rice or naan breads.


Calories: 311kcal | Carbohydrates: 8g | Protein: 32g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 293mg | Potassium: 672mg | Fiber: 3g | Sugar: 4g | Vitamin A: 130IU | Vitamin C: 12mg | Calcium: 65mg | Iron: 4mg