Spend 20 minutes putting the ingredients into your slow cooker, go out and do whatever it is you do during the day, and come home to a delicious meal of slow cooker lamb curry. No fuss and minimum effort - let the slow cooker do all the work!
What could be more delicious on a cold winter's night than a bowl of tender lamb chunks and vegetables in a delicious curry sauce?
I've used potatoes, carrots, onions and cabbage with succulent pieces of lamb in a tasty gravy which is given tons of flavour by being enriched with fruity chutney, tomato passata and my homemade curry powder.
Let the magic of your slow cooker combine just a simple ingredients into the most delicious meal of lamb curry you've ever tasted.
This isn't a madras or a jalfrezi or even a korma; this is the curry I grew up eating, which doesn't really have a name except lamb curry! It's a proper South African-inspired curry (based on traditional Cape Malay cuisine) that will have you licking your fingers.
And the best part is you don't need any special ingredients - just some cubed lamb, a few vegetables, a dollop of fruit chutney, passata, stock, flour and curry powder.
And of course, you can adjust the amount of chilli you add to make it as mild or as spicy as you prefer.
This recipe has been made using my homemade curry spice blend, but you could substitute this for your favourite store-bought curry blend.
Jump to:
- Why you should try this lamb curry
- Recipe information
- Ingredients for slow cooker lamb curry
- Instructions for making slow cooker lamb curry
- Slow cooker times for different cuts of lamb
- Tips for a successful outcome
- Serving suggestions
- Variations
- Equipment
- Storage and freezing
- Top Tip
- FAQ
- Save for later
- Related recipes
- South African recipes
- 📋The recipe
Why you should try this lamb curry
Everyone loves a good curry! And this slow cooker lamb curry is up there with the best of them:
- Quick to prepare. It only takes 20 minutes to get this curry into the slow-cooker, then you can leave it to get on with things while you enjoy the rest of the day.
- Family-friendly. Follow the recipe for a mild family-friendly recipe, or add extra chilli to cater for the more adventurous palate.
- Seriously succulent lamb. The slow-cooker cooks the lamb to perfection. I've used boneless cubed lamb leg, but you could use lamb shoulder instead, or even substitute with stewing lamb on the bone. Just adjust the cooking times accordingly. See below for timings for tougher cuts of meat.
- Freezer-friendly. This lamb curry freezes beautifully, making it the ideal recipe for a make-ahead meal that you can freeze for an easy, no-effort supper.
Recipe information
- ⌚ Prep time - 20 minutes
- ⌛ Cooking time - 3 to 4 hours on high; 5 to 6 hours on low.
- 🍚 Yield - Serves 4
Ingredients for slow cooker lamb curry
**You can find the exact ingredient quantities on the printable recipe card at the end of this post.**
- Lamb. I've used lamb leg, and the timing for cooking this is less than for cooking tougher cuts such as lamb shoulder or stewing lamb. However, it doesn't matter what cut of lamb you use - just increase the cooking time for the tougher cuts, and you'll end up with a succulent lamb curry.
- Flour. This should be seasoned lightly with salt and will be used to coat the lamb before it is browned in a splash of vegetable oil. (Not pictured).
- Onions. The onions should be peeled and diced. They will be softened in a little vegetable oil before being mixed with the curry powder.
- Potatoes. The potatoes should be peeled and cut into quarters or sixths (depending on size). One potato should be kept aside and grated. This will help thicken the curry naturally.
- Carrots. These should be peeled and thickly sliced.
- Cabbage. A lot of people seem not to like cabbage. If you are one of these people, you can leave it out. I like to add it, because it almost disintegrates into the curry, leaving just its juices for extra flavour. If you decide to add the cabbage, it should be very finely shredded.
- Curry powder. I've used my homemade curry powder, but you could substitute it with store-bought curry powder. I'm sure my South African readers will use Rajah curry powder, which comes in mild, medium and strong blends.
- Chutney. Chutney adds a subtle sweetness to the lamb curry. I use Mrs Balls Chutney, which is available in most large supermarkets in the UK (other countries could try Amazon), or you can make your own using my recipe for homemade Mrs Balls. Substitute with any fruity chutney of your choice. Why not try my green tomato chutney?
- Passata. This is made from skinned tomatoes, which have had their seeds removed. You can buy it in cartons or bottles in any supermarket. It adds a lovely tomato flavour to the gravy. I used my homemade passata, which I make when I have a glut of tomatoes, and store it in cup-sized portions in the freezer. It lasts for months.
- Stock cube. You don't need too much stock because the passata adds plenty of liquid. One cup is plenty. I make it using a chcken stock cube dissolved in boiling water, but you could use a cupful of ready-made chicken stock instead. Substitute with vegetable stock.
Instructions for making slow cooker lamb curry
Step 1: Cut the lamb into large cubes and coat it in flour seasoned with salt and blac pepper.
Step 2: Heat 2 tablespoons of vegetable oil in a large frying pan and fry the meat for 2 to 3 minutes per side until it is nicely browned. Transfer the meat to the slow cooker.
Step 3: Add the onions to the same pan (with another splash of oil if necessary) and saute them over moderate heat for 3 to 4 minutes until they start to turn translucent.
Step 4: Add the curry spices and stir them into the onions. Continue to fry for a further 1 minute.
Step 5: Add the shredded cabbage and grated potato and stir until well combined.
Step 6:Add the mixture to the meat in the slow cooker, along with the passata, chutney and stock.
Step 7: Add the cubed potatoes and sliced carrots to the slow cooker.
Step 8: Cover with the lid and cook on high for 3 to 4 hours or low for 5 to 6 hours until the meat forks easily and the vegetables are tender.
Slow cooker times for different cuts of lamb
Lamb leg doesn't need quite a much cooking time as lamb shoulder or stewing lamb. Here are the different slow cooker times depending on the cut of lamb you choose.
| LOW | HIGH | |
| Boneless lamb leg | 5 to 6 hours | 3 to 4 hours |
| Bone-in shoulder or stewing lamb | 7 to 8 hours | 5 to 6 hours |
The meat will be ready when you can shred it with a fork. If you are cooking lamb on the bone, it should be pulling away from the bone.
Tips for a successful outcome
Here are my top tips to ensure your slow cooker lamb curry always turns out perfectly:
- Don't cut the lamb pieces too small. The lamb will shrink in the slow cooker so keep the pieces around 1.5 to 2 inches square (3 to 5 centimetres).
- Brown the meat before adding it to the slow cooker. This seals the juices in the meat, helping keep the lamb succulent.
- Grated potato allows the gravy to thicken naturally. If you prefer, you can thicken the gravy with a mixture of 2 or 3 teaspoons of cornflour and a little cold water (depending on how much gravy there is in the slow cooker. Stir it into the gravy 15 minutes before the end of the cooking time.
Serving suggestions
As with all curries, this slow cooker lamb curry is delicious served with rice. Plain boiled white rice would be perfect, or you may like to try this easy pilau rice or even this spicy mushroom fried rice.
Another way I like to serve it, is spooned into a pita bread with a crisp green salad on the side.
And because there's lots of gravy in this lamb curry, it makes the perfect filling for a South African bunny chow!
Variations
I've provided the basic recipe, but there are many ways to vary it to suit your taste:
- Lamb coconut curry - swap the stock for coconut milk and add a tablespoon of dessiccated coconut.
- Lamb curry with root vegetables - leave out the cabbage and add sweet potato, parsnips or swede (rutabaga). The natural sweetness of these vegetables pairs beautifully with the curry spices.
- Spinach and lamb curry - add a few handfuls of fresh baby spinach during the last hour. It wilts into the sauce and adds lots of nutrients and a lovely earthy note.
- Chunky tomato lamb curry - add a handful of cherry tomatoes. They soften into the sauce, enhancing the tomato flavour of the passata.
- Lamb and lentil curry - add half a cup of dried red lentils at the start. They break down as they cook, helping to thicken the sauce and stretch the dish to feed more people.
- Spicy lamb curry - this is quite a mild curry. If you enjoy more heat, fry one or two chopped chillies with the onions at the start, or add extra chilli powder with the spices.
Equipment
These are the main items of equipment you will need to make this slow cooker lamb curry:
- Slow cooker. I used a 3.5-litre slow cooker, which is plenty big enough for this recipe. If you are scaling up to make a bigger batch, you may need to use a larger one.
- Large frying pan. You will need this for browning the meat, and also for the initial softening of the onions and cabbage.
Storage and freezing
- Refrigerator. Leftovers can be safely stored in the refrigerator for up to 3 days. Allow them to cool completely and transfer to an air-tight container before refrigerating.
- Freezing. The lamb curry freezes well, making this the ideal meal to store in your freezer. Allow it to cool, then transfer to meal-sized freezer containers. Freeze for up to 3 months.
- Defrosting. Let the frozen curry defrost in the refrigerator overnight. If you are in a hurry (or forget to take it out of the freezer), you can defrost it in the microwave using the defrost setting.
- Reheating. Reheat in a saucepan on the stove until piping hot and serve immediately. Once the curry is hot, don't leave it to boil or the vegetables will overcook and become mushy.
Top Tip
The only salt I used was to season the flour that coats the meat. Taste the curry once it has cooked and add more salt to suit your taste.
FAQ
This recipe is inspired by Cape Malay cuisine - a South African culinary tradition influenced by Malaysian, Indonesian and East African flavours. Curries in this style often include mild spices, tomato, and fruit chutney, giving them a touch of sweetness and their signature warm, aromatic profile. You might like to try this Tamatie Bredie (tomato stew with lamb), which is also cooked Cape Malay style.
Browning adds extra flavour, and the flour in the coating helps to thicken the gravy. You can skip this step if you're pressed for time, but you might have to thicken the gravy at the end.
The grated potato breaks down and releases starch as it cooks, helping to thicken the gravy naturally. If you want it even thicker, remove the lid of the slow cooker for the last 30 minutes.
You could also mash one or two of the cooked potatoes into the gravy or thicken it with a slurry of cornflour and water.
Yes, use a large sautepan or saucepan. Simmer gently for 2 to 2.5 hours, stirring occasionally until the lamb is tender and the gravy has thickened. If cooking on the stove, I would be inclined to add the vegetables (potatoes and carrots) halfway through the cooking time so as not to overcook them.
Save for later
If you would like to make this slow cooker lamb curry, why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my South African recipes page for other similar recipes. Here are a few you might enjoy:
South African recipes
📋The recipe
Slow cooker lamb curry
(Click the stars to rate this recipe)
Equipment
- Slow cooker
- Frying Pan
- Sharp Knife
- Vegetable peeler
- Chopping Board
- Spatula
Ingredients
Meat and vegetables
- 17½ ounces / 500 grams boneless lamb leg use more or less, depending on appetite.
- 2 tablespoons flour
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 -3 tablespoons vegetable oil for brownig meat and onios
Vegetables and gravy
- 2 medium onions peeled and diced
- 2 - 3 tablespoons curry powder
- 1 medium potato peeled and grated
- ¼ small white cabbage finely shredded (about 1 cup)
- 1 chicken stock cube
- 1 cup boiling water
- 1 cup / 240 ml tomato passata
- ⅓ cup / 80 ml fruit chutney
- 1 pound potatoes peeled and cut into large chunks
- 2 large carrots peeled and cut into slices
Instructions
- Cut the lanb into large chunks. Combine the flour with salt and pepper and use it to coat the meat.17½ ounces / 500 grams boneless lamb leg, 2 tablespoons flour, ½ teaspoon salt, ¼ teaspoon black pepper
- Heat 2 tablespoons of vegetable oil in a large frying pan and fry the meat for 2 to 3 minutes per side until it is nicely browned. Transfer the meat to the slow cooker.2 -3 tablespoons vegetable oil
- Add the onions to the same pan (with another splash of oil if necessary) and saute them over moderate heat for 3 to 4 minutes until they start to turn translucent.2 medium onions
- Add the curry spices and stir them into the onions. Continue to stir-fry for a further 1 minute.2 - 3 tablespoons curry powder
- Add the shredded cabbage and grated potato to the onions and stir until well combined.1 medium potato, ¼ small white cabbage
- Add the mixture to the meat in the slow cooker. Dissolve the stock cube in one cup of boiling water and add it to the slow cooker along with the passata and chutney.1 chicken stock cube, 1 cup boiling water, 1 cup / 240 ml tomato passata, ⅓ cup / 80 ml fruit chutney
- Add the cubed potatoes and sliced carrots to the slow cooker.1 pound potatoes, 2 large carrots
- Cover with the lid and cook on high for 3 to 4 hours or low for 5 to 6 hours until the meat forks easily and the vegetables are tender.
Notes
- The cooking time given in the recipe is for boneless lamb leg. If you are using bone-in lamb shoulder or stewing lamb, cook for 5 to 6 hours on high or 7 to 8 hours on low.
- The meat will be ready when you can shred it with a fork. If you are cooking lamb on the bone, it should be pulling away from the bone.
- Don't cut the lamb pieces too small. The lamb will shrink in the slow cooker so keep the pieces around 1.5 to 2 inches square (3 to 5 centimetres).
- Brown the meat before adding it to the slow cooker. This seals the juices in the meat, helping keep the lamb succulent.
- Grated potato allows the gravy to thicken naturally. If you prefer, you can thicken the gravy with a mixture of 2 or 3 teaspoons of cornflour and a little cold water (depending on how much gravy there is in the slow cooker. Stir it into the gravy 15 minutes before the end of the cooking time.
- Refrigerator. Leftovers can be safely stored in the refrigerator for up to 3 days. Allow them to cool completely and transfer to an air-tight container before refrigerating.
- Freezing. The lamb curry freezes well, making this the ideal meal to store in your freezer. Allow it to cool, then transfer to meal-sized freezer containers. Freeze for up to 3 months.
- Defrosting. Let the frozen curry defrost in the refrigerator overnight. If you are in a hurry (or forget to take it out of the freezer), you can defrost it in the microwave using the defrost setting.
- Reheating. Reheat in a saucepan on the stove until piping hot and serve immediately. Once the curry is hot, don't leave it to boil or the vegetables will overcook and become mushy.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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