Slow Cooker Lamb Curry
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Unrated
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Prep Time
40 mins
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Cook Time
6 hrs 40 mins
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Servings
6 people
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Calories
483 kcal
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Course
Main Course
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Cuisine
Indian
Slow Cooker Lamb Curry
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Meltingly tender slow cooker lamb curry in a flavorful and spicy coconut sauce. You can cook it in advance; it is even better when reheated.
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Ingredients
Lamb:
- 3.5– 4 lbs bone-in lamb leg 1.6 – 1.8 kg, Notes 12, 3
- 2 tablespoons all-purpose flour
- ¾ teaspoon fine sea salt or Kosher
- ½ teaspoon ground black pepper
- 2 tablespoons vegetable oil more if needed
Onions:
- 2-3 onions 250 g/ 9 oz, thinly sliced
- 2 tablespoons vegetable oil + 1 tablespoon later
Curry paste:
- 6 large garlic cloves roughly chopped
- 1 medium onion 120 g/ 4 oz chopped
- 1 oz ginger 30 g, peeled and chopped
- 1 tablespoon cumin
- 1 tablespoon Coriander
- 1 tablespoon sweet paprika
- 2 teaspoons Turmeric
- 1 teaspoon yellow mustard seeds
- 1 teaspoon red pepper flakes Note 4
- ½ teaspoon fine sea salt or Kosher
- a bit of water
Lamb curry:
- 1 cup coconut milk
- ½ cup lamb stock or chicken/ beef stock, low sodium
- 2 bay leaves
- 1 cinnamon stick
- sea salt or Kosher to taste
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Instructions
Lamb:
- Remove the fat layer from the leg of the lamb.3.5– 4 lbs bone-in lamb leg/ 1.6 – 1.8 kg
- Debone lamb: Use a sharp boning knife. Cut straight down the length of the leg. Cut away the meat from the bone, trying to leave as little meat on the bone as possible. Get the knife tip under the bone and cut towards a joint. When you reach the joint, cut the meat around it to loosen it from the joint. Repeat in the other direction (towards the other joint). Cut around it and remove the bone.
- Chop the meat: First, remove the hard connective tissues found where the joints were. Next, chop the meat into 1.5 inches/ 4 cm chunks.
- Pat the cubes dry with a paper towel.
- Season lamb: Place them into a large bowl, and sprinkle them with flour, salt, and pepper.2 tablespoons all-purpose flour + ¾ teaspoon fine sea salt + ½ teaspoon ground black pepper
- Brown the meat in batches: Heat 1 tablespoon of oil in a large heavy-bottom pan or Dutch oven. Fry the lamb chunks in 3-4 batches depending on the pan size; the pan should not be overcrowded. This will take 4-5 minutes per batch; keep turning the pieces in the pan so that they can brown all over. Add more oil when necessary between the batches.2 tablespoons vegetable oil
- Transfer the meat to the slow cooker.
Onions:
- Cook them while the lamb pieces brown.
- Slice: Halve the onions and slice the halves thinly.2-3 onions
- Fry onions: Heat the oil in a large frying pan and cook the onions on low heat for about 10 minutes or until soft and lightly browned. Stir often. If necessary, add 1-2 splashes of water during cooking to prevent the onions from sticking to the pan and browning too much.2 tablespoons vegetable oil
Curry paste:
- You can start preparing the paste while the meat and the sliced onions cook.
- Chop the onion and the garlic, and peel and chop the ginger. Place them in a food processor, and add all the spices and 2 tablespoons of water. If the food processor is small (like mine was), process the paste in two batches.6 large garlic cloves + 1 medium onion + 1 oz ginger / 30 g + 1 tablespoon coriander + 1 tablespoon cumin + 1 tablespoon sweet paprika + 2 teaspoons turmeric + 1 teaspoon yellow mustard seeds + 1 teaspoon red pepper flakes + ½ teaspoon fine sea salt + a bit of water
- Process the mixture to a smooth paste scraping the walls of the food processor a couple of times in between. If necessary, add one extra tablespoon of water to help the spices blend.
Lamb curry:
- Add the remaining 1 tablespoon of oil to the onions in the pan.
- Add the curry paste and 2 tablespoons of water. Stir to combine and cook gently for 5 minutes, stirring very often until the mixture just begins to darken.
- Pour the coconut milk and the stock and stir well to dissolve the paste clumps into the sauce. Check for salt; I added another ½ teaspoon of fine sea salt, but it depends on the saltiness of the stock.1 cup coconut milk/ 250 ml + ½ cup lamb stock / 125 ml + sea salt
- Slow cook: Pour everything over the meat in the slow cooker and add the bay leaves and cinnamon stick. Cook on HIGH for 30 minutes and then on LOW for 6 hours. Check the meat; it should be very tender.2 bay leaves + 1 cinnamon stick
Notes
- Boneless meat: 2.5 lb/ 1.2 kg left after removing the bone.
- Bone: Don’t discard the bone; it makes excellent lamb stock. You can debone the leg in advance, make stock with the bone and use the stock for the lamb curry.#
- A shoulder of lamb can be used instead.
- Hot curry: This recipe is very spicy but not particularly hot. You can make it hotter by replacing the red pepper flakes with cayenne pepper (½ - 1 tsp) or with 2-3 chilies which you will blend together with the paste ingredients.
Nutrition Information
Show Details
Serving
1portion from 6
Calories
483kcal
(24%)
Carbohydrates
12g
(4%)
Protein
41g
(82%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
8g
Monounsaturated Fat
7g
Trans Fat
0.1g
Cholesterol
122mg
(41%)
Sodium
679mg
(28%)
Potassium
846mg
(24%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
707IU
(14%)
Vitamin C
6mg
(7%)
Calcium
73mg
(7%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 1portion from 6 | |
| Calories | 483kcal | 24% |
| Carbohydrates | 12g | 4% |
| Protein | 41g | 82% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 122mg | 41% |
| Sodium | 679mg | 28% |
| Potassium | 846mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 707IU | 14% |
| Vitamin C | 6mg | 7% |
| Calcium | 73mg | 7% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
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