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.
