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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:360 mins

Total Time:380 mins

Servings: 6

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)

Directions

Step 1

In a large skillet, heat the vegetable or olive oil over medium heat.

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper (if using). Stir well to toast the spices for about 30 seconds.

Step 5

Transfer the sautéed mixture to the crock pot.

Step 6

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.

Step 7

Place the browned lamb in the crock pot with the onion and spice mixture.

Step 8

Add the canned diced tomatoes (with their juices), coconut milk, tomato paste, salt, and black pepper to the crock pot. Stir to combine.

Step 9

Cover and cook on low heat for 6-8 hours, or until the lamb is tender and the flavors have melded together.

Step 10

Taste and adjust seasoning if needed before serving.

Step 11

Garnish with fresh cilantro and serve with basmati rice or naan. Optionally, add a dollop of plain yogurt for added creaminess and tang.

Step 12

Enjoy your flavorful, slow-cooked lamb curry!

Nutrition Facts

Serving size	(2528.3g)

Amount per serving	% Daily Value*
Calories	4183.6

Total Fat 285.6g	0%
Saturated Fat 132.5g	0%
Polyunsaturated Fat 3.4g
Cholesterol 700.3mg	0%
Sodium 7730.5mg	0%
Total Carbohydrate 213.9g	0%
Dietary Fiber 22.0g	0%
Total Sugars 36.7g
Protein 203.2g	0%

Vitamin D 64IU	0%
Calcium 581.6mg	0%
Iron 38.7mg	0%
Potassium 4866.4mg	0%

*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.

Source of Calories

Fat: 60.6%

Protein: 19.2%

Carbs: 20.2%