![For this tasty curry, you need: - 2 lbs lamb shoulder, cut into 1-inch cubes - 2 tablespoons vegetable oil - 2 large onions, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 3-4 green chilies, slit lengthwise (adjust to taste) - 2 teaspoons cumin seeds - 1 tablespoon coriander powder - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 can (14 oz) diced tomatoes (with juice) - 1 cup coconut milk - 1/2 cup plain yogurt - Salt to taste - Fresh cilantro, chopped, for garnish These ingredients create a rich and hearty dish. The lamb shoulder gives a tender texture after slow cooking. The spices, like cumin and garam masala, bring warmth and depth. You can add several optional ingredients to make your curry even better: - 1 tablespoon lemon juice for brightness - 1 teaspoon sugar to balance flavors - 1 cup mixed vegetables, like peas or carrots, for extra nutrition - 1-2 bay leaves for an aromatic touch Using these optional ingredients can give your curry unique twists. Lemon juice adds zing, while sugar balances spice. Serve your curry with delicious sides to round out the meal: - Steamed basmati rice for a classic pairing - Soft naan or roti to soak up the sauce - A side salad with cucumber and yogurt for freshness These accompaniments add balance and enhance the overall dining experience. They work well with the rich flavors of the curry. For the full recipe, check the recipe section above. First, gather all your ingredients. It helps to have everything ready. You will need: - 2 lbs lamb shoulder, cut into 1-inch cubes - 2 tablespoons vegetable oil - 2 large onions, finely chopped - 4 cloves garlic, minced - 1 tablespoon ginger, minced - 3-4 green chilies, slit lengthwise (adjust to taste) - 2 teaspoons cumin seeds - 1 tablespoon coriander powder - 1 tablespoon garam masala - 1 teaspoon turmeric powder - 1 can (14 oz) diced tomatoes (with juice) - 1 cup coconut milk - 1/2 cup plain yogurt - Salt to taste - Fresh cilantro, chopped, for garnish Chop the onions and mince the garlic and ginger. Slit the green chilies for heat. This prep work makes cooking easy. Start by heating vegetable oil in a skillet over medium heat. Add cumin seeds and let them sizzle for about 30 seconds. This step releases their flavor. Next, add the chopped onions. Sauté them until they turn golden brown, which takes about 8-10 minutes. Then, mix in the minced garlic, ginger, and green chilies for another 2-3 minutes. Now, lower the heat and stir in the coriander powder, garam masala, and turmeric. Mix the spices well with the onion mixture. In your slow cooker, place the lamb cubes. Season them with salt. Pour the sautéed mixture over the lamb. Then, add the diced tomatoes, coconut milk, and yogurt. Stir everything to coat the lamb with the sauce. Cover the slow cooker and set it to cook. Choose low for 6-8 hours or high for 4-5 hours. The lamb should be tender when done. When the cooking time is up, taste the curry. Adjust the seasoning if needed. Let it rest for 10 minutes before serving. Serve the curry in a vibrant bowl. Pair it with naan or rice. Top with fresh cilantro for a burst of color and flavor. For the complete recipe, check the [Full Recipe]. To get the best taste from your lamb curry, try these tips: - Use fresh spices. Fresh spices give the dish a richer flavor. - Marinate the lamb. Letting the lamb sit with spices and yogurt enhances its taste. - Sauté the onions until golden. This step builds a deep, sweet flavor base. - Cook low and slow. The longer you cook, the more tender and flavorful the lamb becomes. Watch out for these common errors: - Skipping the browning step. If you don’t brown the onions and spices, the curry lacks depth. - Adding too much liquid. Too much liquid can dilute the flavor. Stick to the recipe. - Not adjusting salt. Taste as you go. Salt brings out the flavors in the curry. Pair your lamb curry with these sides for a complete meal: - Basmati rice. Its light flavor complements the rich curry. - Naan bread. Use naan to scoop up the curry for a fun dining experience. - Raita. This yogurt dish cools the palate and balances the spice. For the full recipe, check out Easy Slow Cooked Indian Lamb Curry. {{image_2}} You can use other meats in this curry. Chicken or beef works well. Choose boneless cuts for easy cooking. If using chicken, reduce cooking time. Cook it for 4-6 hours on low. For beef, use chuck roast. Cook it for 8 hours on low for tender meat. To make a vegetarian curry, skip the meat. Use chickpeas or paneer instead. Replace lamb with 2 cans of chickpeas. Drain and rinse them before adding. For paneer, cut it into cubes and add it towards the end. Cook for 6-8 hours on low. This way, you keep the flavors rich and delicious. You can change the spices for new flavors. Try adding mustard seeds for a nice crunch. Use curry powder for a different taste. Garam masala can be swapped with curry leaves. You can also add a dash of cinnamon for warmth. Experiment and find your favorite blend! For the full recipe, check out Easy Slow Cooked Indian Lamb Curry. After enjoying your Easy Slow Cooked Indian Lamb Curry, you might have some leftovers. To keep them fresh, let the curry cool to room temperature. Then, transfer it to an airtight container. Make sure to seal it well. This will help prevent any spills or odors in your fridge. Store the container in the fridge for up to three days. When you want to enjoy your leftovers, reheating is key. You can use a microwave or stovetop. If using a microwave, place the curry in a bowl. Cover it loosely and heat for two to three minutes. Stir halfway through to ensure even heating. If using a stovetop, pour the curry into a pot. Heat it over low heat, stirring occasionally, until it's hot throughout. This will keep the flavors intact. If you want to save your curry for later, freezing is a great option. First, allow the curry to cool completely. Then, pour it into freezer-safe bags or containers. Leave some space at the top, as the curry will expand when frozen. Label the bags with the date. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight before reheating. Enjoy your delicious meal at your convenience! For the complete recipe, check out the Full Recipe link. Yes, you can use beef or chicken instead of lamb. Each meat will change the taste. Beef takes longer to cook, while chicken cooks faster. Adjust cooking times based on the meat you choose. If using chicken, aim for 4-5 hours on low. For beef, stick with 6-8 hours on low. To change the spice level, tweak the green chilies. Use fewer chilies for less heat. You can also remove seeds for a milder flavor. If you like it spicy, add more chilies or a pinch of cayenne. Always taste as you go. This will help you get the right balance. A standard slow cooker works great for this lamb curry. Choose one with a capacity of at least 4 quarts. This size holds all the ingredients well. If you have a programmable model, it can help with cooking times. Just follow the instructions in the Full Recipe for best results. In this guide, we covered how to make an easy slow-cooked Indian lamb curry. We went through the main and optional ingredients, step-by-step instructions, and tips for flavor. I shared variations, storage info, and answered common questions. Making this curry is fun and rewarding. Use these tips to create a dish you love. Enjoy your cooking adventure and the great taste of your homemade curry!](https://toastedrecipes.com/wp-content/uploads/2025/05/d95f79a0-dc1e-4ad1-8a57-a7f93ac5383a-300x300.webp)
Easy Slow Cooked Indian Lamb Curry
Satisfy your cravings with this easy slow-cooked Indian lamb curry that’s bursting with flavor! Perfect for both seasoned cooks and beginners, this recipe walks you through simple steps for a rich and hearty meal. With tender lamb, aromatic spices, and creamy coconut milk, it's a dish everyone will love. Ready to impress at your dinner table? Click through to explore the full recipe and start your culinary adventure today!