Lamb Curry

Name: Lamb Curry
Prep time: 15 min
Cook time: 7 h 30 min
Total time: 7 h 45 min
Yield: 6 Servings
Ingredients: 3 to 4 pounds lamb stew meat*; 1 (14-oz) can full-fat canned coconut milk*; 1 1/2 Tbsp fresh ginger; 2 tsp Coriander; 2 tsp ground cumin; 1/8 tsp saffron threads; 1 tsp Turmeric; 1 Tbsp paprika; 1.5 tsp sea salt; 4 cloves garlic; 1 (14-oz) can diced tomatoes; brown Basmati rice; PLAIN yogurt

User Reviews

4.6

15 reviews

Excellent

Prep Time
15 mins
Cook Time
7 hrs 15 mins
Total Time
7 hrs 45 mins
Servings
6 Servings
Calories
421 kcal
Course
Main Course
Cuisine
Indian

Lamb Curry

Tyler Espinosa

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Incredibly flavorful slow cooker lamb curry is easy to prepare and makes for an amazing, unique Indian-inspired dinner.

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Ingredients

Servings

3 to 4 pounds lamb stew meat*
1 (14-oz) can full-fat canned coconut milk*
1 1/2 Tbsp fresh ginger grated
2 tsp Coriander
2 tsp ground cumin
1/8 tsp saffron threads optional
1 tsp Turmeric
1 Tbsp paprika
1.5 tsp sea salt to taste
4 cloves garlic minced
1 (14-oz) can diced tomatoes undrained

For Serving:

brown Basmati rice prepare per package instructions
PLAIN yogurt omit for dairy-free

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Instructions

In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium-high heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
Transfer the coconut milk/spice mixture to a large crock pot (6-quart or larger), along with the lamb meat and diced tomatoes.
Give everything a big stir until well-combined. Secure the lid on the crock pot, and turn it on the low setting. Cook 8 hours, or until the lamb stew meat shreds easily when pulled with a fork.
Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel. There will be a lot of juices in the crock pot. If you'd like to thicken the juice, remove cover of crock pot for the last hour and place on high (leave crock pot uncovered).
Taste curry for flavor and add more sea salt to taste.
Serve lamb curry over brown basmati rice with a dollop of plain yogurt on top.

Notes

*I used 4 pounds worth of bone-in lamb shoulder roasts and once the Tikka Masala was finished cooking, I removed the roasts from the crock pot, chopped, discarded the bones and put the meat back into the crock pot for just a little bit to absorb some of the sauce. Note: This recipe can also be made on the stove top using a dutch oven or pot. Simply brown the meat just a bit, then add the rest of the ingredients. Bring to a gentle boil and then reduce the heat and allow the meat to cook at a very gentle boil for 35 to 40 minutes.