Lamb Curry Crock Pot
Experience the warm, aromatic flavors of this Lamb Curry Crock Pot recipe, a perfect blend of tender lamb shoulder simmered to perfection with fragrant spices like curry powder, cumin, and turmeric. Slow cooking allows the flavors of garlic, fresh ginger, and hearty ingredients like diced tomatoes and creamy coconut milk to meld together, creating a rich, velvety curry with minimal effort. Ideal for busy days, this recipe requires just 20 minutes of prep before your crock pot takes over, bringing out the melt-in-your-mouth tenderness of the lamb over 6–8 hours. Serve with basmati rice or naan, topped with fresh cilantro and a dollop of yogurt for an irresistible, restaurant-quality meal at home. Whether you're hosting a dinner party or simply craving a comforting dish, this lamb curry is sure to delight your taste buds while filling your kitchen with mouthwatering aromas.
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Recipe Information
Ingredients
- 2 pounds lamb shoulder (boneless, cubed)
- 1 large yellow onion (finely chopped)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 14 ounces canned diced tomatoes
- 1 cup full-fat coconut milk
- 2 tablespoons tomato paste
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 2 tablespoons vegetable or olive oil
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup plain yogurt (optional, for serving)
- 4 servings basmati rice or naan (for serving)
Instructions
In a large skillet, heat the vegetable or olive oil over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Stir well to toast the spices for about 30 seconds.
Transfer the sautéed mixture to the crock pot.
In the same skillet, sear the cubed lamb shoulder until browned on all sides, about 4-5 minutes. Work in batches if necessary to avoid overcrowding.
Place the browned lamb in the crock pot with the onion and spice mixture.
Add the canned diced tomatoes (with their juices), coconut milk, tomato paste, salt, and black pepper to the crock pot. Stir to combine.
Cover and cook on low heat for 6-8 hours, or until the lamb is tender and the flavors have melded together.
Taste and adjust seasoning if needed before serving.
Garnish with fresh cilantro and serve with basmati rice or naan. Optionally, add a dollop of plain yogurt for added creaminess and tang.
Enjoy your flavorful, slow-cooked lamb curry!
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 22.4 g | 112% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1218 mg | 53% | |
| Total Carbohydrate | 37.0 g | 13% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 6.4 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 110 mg | 8% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 868 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
