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Easy Slow Cooker Lamb Curry (Set It and Forget It Dinner)

Close-up of tender, shredded meat coated in a rich, orange-red sauce, representing the slow cooker lamb curry.
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Make fall apart lamb curry with minimal effort using your slow cooker. This recipe delivers deep flavor for a simple, hands off dinner idea perfect for meal prep.

Ingredients

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  • 2.5 lbs boneless lamb shoulder or leg, trimmed and cut into 1.5-inch cubes
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 cup beef or chicken broth
  • 1/2 cup plain yogurt (full fat recommended)
  • 2 tablespoons tomato paste
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil

Instructions

  1. Pat the lamb cubes dry with paper towels and season lightly with salt and pepper.
  2. In a large skillet over medium-high heat, add the vegetable oil. Brown the lamb cubes in batches on all sides. You do not need to cook them through. Remove the browned lamb and place it in the basin of your slow cooker.
  3. Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 5 minutes.
  4. Add the minced garlic and grated ginger to the skillet. Cook for 1 minute until fragrant.
  5. Stir in the tomato paste, cumin, coriander, turmeric, garam masala, and cayenne pepper. Cook for 1 minute, stirring constantly to toast the spices.
  6. Pour in the diced tomatoes (with juice) and the broth. Scrape up any browned bits from the bottom of the skillet.
  7. Pour the spice and liquid mixture over the lamb in the slow cooker. Stir in the yogurt.
  8. Cover the slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours, until the lamb is very tender and falls apart easily.
  9. Before serving, taste the curry and adjust salt if needed. Serve hot over basmati rice or with naan bread.

Notes

  • For the best flavor depth, sear the lamb before adding it to the slow cooker. This step builds essential flavor.
  • If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking on the HIGH setting.
  • This recipe freezes well, making it excellent for meal prep slow cooker lunches.

Nutrition

Find it online: https://cravybite.link/slow-cooker-lamb-curry-recipe/