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Slow Cooker Lamb Curry
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Slow Cooker Lamb Curry

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.

Prep Time
40 mins
Cook Time
6 hrs 30 mins
Servings: 6 people
Calories: 483 kcal
Course: Main Course
Cuisine: Indian

Ingredients

Lamb:
  • 3.5– 4 lbs lamb leg 1.6 - 1.8 kg, Notes 12, 3, bone-in
  • 2 tablespoons all-purpose flour
  • ¾ teaspoon salt or Kosher, fine sea salt
  • ½ teaspoon black pepper ground
  • 2 tablespoons vegetable oil more if needed
Onions:
  • 2-3 onion 250 g/ 9 oz, thinly sliced
  • 2 tablespoons vegetable oil + 1 tablespoon later
Curry paste:
  • 6 large garlic roughly chopped, cloves
  • 1 medium onion 120 g/ 4 oz chopped
  • 1 oz ginger 30 g, peeled and chopped
  • 1 tablespoon cumin
  • 1 tablespoon Coriander
  • 1 tablespoon paprika sweet
  • 2 teaspoons Turmeric
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon red pepper flakes Note 4
  • ½ teaspoon salt or Kosher, fine sea salt
  • water a bit
Lamb curry:
  • 1 cup coconut milk
  • ½ cup lamb stock or chicken/ beef stock, low sodium
  • 2 bay leaf
  • 1 cinnamon stick
  • salt or Kosher to taste, sea salt

Instructions

Lamb:
    Cup of Yum
  1. Remove the fat layer from the leg of the lamb.3.5– 4 lbs bone-in lamb leg/ 1.6 – 1.8 kg
  2. 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.
  3. 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.
  4. Pat the cubes dry with a paper towel.
  5. 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
  6. 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
  7. Transfer the meat to the slow cooker.
Onions:
  1. Cook them while the lamb pieces brown.
  2. Slice: Halve the onions and slice the halves thinly.2-3 onions
  3. 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:
  1. You can start preparing the paste while the meat and the sliced onions cook.
  2. 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
  3. 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:
  1. Add the remaining 1 tablespoon of oil to the onions in the pan.
  2. 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.
  3. 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
  4. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 483

% 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.