If you have ever wanted to master the warm, comforting flavors of authentic Indian cuisine without hours of fuss, this Easy Slow Cooked Indian Lamb Curry Recipe is your new best friend. Full of rich, tender lamb soaked in a fragrant blend of spices and creamy coconut milk, this dish brings the magic of slow cooking right into your kitchen. It’s the perfect balance of hearty and aromatic, and once you try it, it’ll fast become a go-to meal when you crave something deeply satisfying that practically makes itself.
Ingredients You’ll Need
These ingredients are straightforward yet perfectly chosen to create a curry that is complex in flavor but simple to prepare. Each one plays an essential role, from the warmth of the cinnamon and cumin to the creamy coconut milk that mellows out the spices.
- 2 brown onions, roughly chopped: The sweet base that caramelizes to build flavor depth.
- 4-6 cloves garlic, peeled: Adds pungency and richness, a classic foundation in Indian cooking.
- 1-inch piece of ginger, peeled and roughly chopped: Gives a fresh, slightly spicy zing.
- 400 g (14 oz) tin chopped tomatoes: Brings bright acidity and body to the sauce.
- 500 ml (2 cups) chicken stock: Enhances the overall savoriness; homemade or good quality stock works best.
- ½ teaspoon ground cinnamon: Provides a subtle warmth and sweet-spicy aroma.
- ½ teaspoon curry powder: A blend that forms the heart of the curry’s flavor profile.
- 1 teaspoon ground cumin: Earthy and nutty, it anchors the dish.
- ½ teaspoon turmeric: Offers that beautiful golden hue and gentle earthiness.
- 400 ml (14 oz) coconut milk: Adds creaminess and balances the spices with sweetness.
- 2 tablespoons dark soy sauce: Gives a savory umami punch that deepens the color and taste.
- 750 g (1 ⅔ lb) leg of lamb, diced: The star protein, slow-cooked until tender and flavorful.
- Spinach, a couple of handfuls: Adds freshness and a nutritious green contrast.
- 1 bunch fresh coriander, chopped: Bright, citrusy finish to the curry.
- For serving (Optional): Greek yoghurt to cool the palate and naan bread to soak up every drop.
How to Make Easy Slow Cooked Indian Lamb Curry Recipe
Step 1: Prepare the Base
Start by blending the onions, garlic, and ginger with some water until smooth. This fragrant mix forms the flavor-packed foundation of your curry. Simmer it gently to let the raw edges soften and the aromas develop beautifully before you add the lamb.
Step 2: Cook the Base
Simmer the blended mixture on low with the lid on to tenderize and combine flavors. Then remove the lid, add a splash of oil, and crank up the heat just a touch to caramelize the base to a rich golden brown. This step is the secret to a deep, complex taste that elevates the whole dish.
Step 3: Brown the Lamb
Toss the diced lamb pieces into the pot and coat them with the aromatic base. Stir them around until they begin to color nicely. This browning seals in flavor and texture, giving each bite a satisfying richness.
Step 4: Add Spices and Liquids
Pour in the chopped tomatoes and chicken stock, then add your warming spices: cinnamon, curry powder, cumin, and turmeric. Bring everything to a boil, then lower the heat and let it simmer, covered, for 45 minutes. This slow simmer lets the lamb soften and the flavors meld into a luscious sauce.
Step 5: Finish with Coconut Milk and Soy Sauce
Once the lamb is tender, stir in the coconut milk and soy sauce for creaminess and depth. Bring it back to a light simmer before turning the heat off. Toss in the spinach, cover, and let it wilt gently in the residual heat. Finally, scatter the fresh coriander on top for that irresistible finishing touch.
How to Serve Easy Slow Cooked Indian Lamb Curry Recipe
Garnishes
Fresh coriander leaves are a classic garnish that brightens the dish instantly with their vibrant herbal notes. A dollop of Greek yoghurt on the side adds a cooling creaminess that contrasts beautifully with the curry’s warmth, making each bite more balanced and enjoyable.
Side Dishes
This curry pairs wonderfully with warm, fluffy naan bread, perfect for mopping up every bit of sauce. For a heartier meal, serve alongside steamed basmati rice to soak up the delicious curry juices and create a complete, satisfying plate.
Creative Ways to Present
If you want to take it up a notch, serve the curry in small bowls alongside a colorful salad or roasted vegetables. You can also try topping it with toasted nuts or a sprinkle of freshly ground black pepper for added texture and a subtle kick. Presentation doesn’t have to be complicated to be memorable!
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover curry to an airtight container and refrigerate. The flavors tend to intensify overnight, making it even more delicious the next day. It will keep well for up to 3 days, perfect for easy meals on busy days.
Freezing
This Easy Slow Cooked Indian Lamb Curry Recipe freezes beautifully. Just portion it into freezer-safe containers or bags and freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat the curry gently in a saucepan over medium-low heat, stirring occasionally until warmed through. Add a splash of water or stock if it’s too thick. Avoid microwaving at high heat to preserve the tender texture and flavors.
FAQs
Can I use a different cut of lamb?
Absolutely! While leg of lamb is tender and flavorful, shoulder or shank works well for slow cooking too, as long as you cut it into even pieces for consistent cooking.
Is it possible to make this curry vegetarian?
You can easily swap the lamb for hearty vegetables or legumes like chickpeas or lentils. Adjust the cooking time accordingly to ensure everything is cooked through but not mushy.
How spicy is this curry?
This recipe has a mild to medium spice level thanks to the balanced use of curry powder and cinnamon. You can easily adjust the heat by adding chili flakes or fresh chilies if you prefer a spicier dish.
Can I prepare the base in advance?
Yes! The blended onion, garlic, and ginger base can be made a day ahead and stored in the fridge. This saves time on cooking day and actually helps the flavors develop even more.
What’s the best way to thicken the curry if it’s too runny?
Simmer the curry uncovered for a little longer until it reduces to your desired consistency. Alternatively, you can stir in a small spoonful of cornstarch mixed with water to thicken quickly.
Final Thoughts
This Easy Slow Cooked Indian Lamb Curry Recipe is such a rewarding way to fill your kitchen with enchanting aromas while creating a meal that feels like a warm, delicious hug. Whether you’re cooking for company or a cozy night in, this dish brings so much flavor and comfort without demanding hours of work. Trust me, once you give it a go, it will become one of your favorite staples that you reach for again and again.
Print
Easy Slow Cooked Indian Lamb Curry Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
Description
This Easy Slow Cooked Indian Lamb Curry delivers tender, flavorful lamb infused with aromatic spices and creamy coconut milk. Whether made in a pot or slow cooker, this curry combines a smooth onion, garlic, and ginger base with warming spices for a comforting homemade meal. Served with spinach, fresh coriander, rice, and naan, it’s an effortless way to enjoy authentic Indian-inspired flavors.
Ingredients
Main Ingredients
- 2 brown onions, roughly chopped
- 4–6 cloves garlic, peeled
- 1-inch piece of ginger, peeled and roughly chopped
- 400 g (14 oz) tin chopped tomatoes
- 500 ml (2 cups) chicken stock, made with one stock cube mixed with boiling water
- ½ teaspoon ground cinnamon
- ½ teaspoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 400 ml (14 oz) coconut milk
- 2 tablespoons dark soy sauce
- 750 g (1 ⅔ lb) leg of lamb, diced
- Spinach, a couple of handfuls
- 1 bunch fresh coriander, chopped
For Serving (Optional)
- 100 g (½ cup) Greek yoghurt
- 6 naan bread (homemade or shop bought)
Instructions
- Prepare the Base: In a food processor, combine the roughly chopped onions, peeled garlic cloves, and peeled chopped ginger with 250 ml of water. Blend until you achieve a smooth mixture. Transfer this to a large pot.
- Cook the Base: Place the pot on low heat and let the mixture simmer covered for 15 minutes. Remove the lid, add a tablespoon of vegetable oil, increase heat to medium-high, and cook while stirring frequently until the base turns a deep golden brown, developing a rich flavor.
- Brown the Lamb: Add the diced leg of lamb to the pot and stir well to coat the pieces with the onion mixture. Cook on medium-high heat for about 8-10 minutes until the lamb begins to brown and develop color.
- Add Spices and Liquids: Pour in the tinned chopped tomatoes, chicken stock, ground cinnamon, curry powder, cumin, and turmeric. Bring everything to a boil, then reduce the heat to a gentle simmer. Cover the pot and cook for 45 minutes, stirring occasionally to prevent sticking.
- Final Touches: When the lamb is tender, stir in the coconut milk and dark soy sauce, mixing well. Bring the curry back to a simmer, then turn off the heat. Add a couple handfuls of spinach, cover the pot, and let it sit for 5 minutes to allow the spinach to wilt. Before serving, sprinkle with chopped fresh coriander and serve the curry hot with rice and naan bread. Optionally, add a dollop of Greek yogurt on the side.
Notes
- You can make this curry in a slow cooker by following the initial base preparation on the stovetop, then transferring ingredients to the slow cooker and cooking on low for 6-7 hours or high for 3-4 hours until the lamb is tender.
- Adjust the amount of garlic and ginger to your preference for a milder or stronger flavor.
- For a vegetarian version, substitute lamb with hearty vegetables or plant-based meat alternatives and use vegetable stock instead of chicken stock.
- Serve with basmati rice for an authentic Indian meal experience.
- The curry tastes even better the next day as flavors develop further.
