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Home » Nut Free Recipes » Easy Slow Cooker Lamb Curry

Easy Slow Cooker Lamb Curry

October 29, 2017 by Ciara Attwell, Updated November 8, 2021

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A really easy Lamb Curry recipe made with lamb shoulder and slow cooked to make it deliciously tender

A really easy Lamb Curry recipe made with lamb shoulder and slow cooked to make it deliciously tender.

The clocks went back this morning and I think for the first time this year it’s actually going to feel a bit wintery tonight.

We’ve been blessed with some lovely mild weather the last few weeks but as the evenings are drawing in I know I’m going to be craving proper comfort food.

And nothing says comfort like a big bowl of warming curry and rice! 

I’m excited to be working with PGI Welsh Lamb to showcase the versatility of this meat.

Welsh Lamb has been given a PGI (Protected Geographical Indication) status based on the clean air, fresh grass and sweet spring water of that region, together with hundreds of years of traditional farming methods that are still used today.

All of this helps to create the unique flavour of Welsh Lamb.

I decided to showcase this wonderful ingredient by taking one of the cheapest cuts – the shoulder – and slow cooking it to bring out all that flavour and make it wonderfully tender.

You can buy the shoulder whole and chop it up yourself which is what I did. Or alternatively you can ask your butcher to dice it for you.

easy lamb curry recipe

Because I used the slow cooker for this recipe, the actual cooking I had to do was minimal.

I fried the onions and garlic together with the spices before adding them to the slow cooker as this really brings out the best of the flavours and removes any bitterness from the dried spices.

I also quickly fried the meat, just to seal the outside. Everything then went into the slow cooker and I left it for 3 hours to work its delicious magic.

I made this curry quite mild so that it would be suitable for the whole family.

But if you prefer more of a kick to your curries then feel free to use more curry powder and also some chilli powder too.

This is the perfect recipe to throw together on a winter weekend morning and then head out for the day. When you come home you will be greeted by the most delicious smells filling up your kitchen and all that’s left to do is boil up some rice.

A really easy Lamb Curry recipe made with lamb shoulder and slow cooked to make it deliciously tender.

This recipe is also brilliant for feeding a crowd. Because the lamb shoulder is one of the cheaper cuts of meat, it’s really cost effective to make for a large group of people. You could also add in some chickpeas towards the end of the cooking time to bulk it out even more.

I’m planning on making this recipe again later this week and I’m going to double up the ingredients and put half in the freezer. Ideal for dinner another night when I have no time to cook!

For more delicious Welsh Lamb recipes check out the PGI Welsh Lamb website.

Disclosure: I have been compensated for my timing spent working on the campaign but as always all thoughts and opinions are honest and are my own.

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A really easy Lamb Curry recipe made with lamb shoulder and slow cooked to make it deliciously tender.

Easy Slow Cooker Lamb Curry


★★★★★ 5 from 8 reviews
  • Author: Ciara Attwell
  • Prep Time: 5 minutes
  • Cook Time: 4 hours 15 minutes
  • Total Time: 4 hours 20 minutes
  • Yield: 5 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Indian
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Description

A really easy Lamb Curry recipe made with lamb shoulder and slow cooked to make it deliciously tender


Ingredients

  • 1 tbsp vegetable oil
  • 1 medium white onion, diced
  • 2 cloves of garlic, crushed
  • 1 tbsp medium curry powder
  • ½ tbsp ground coriander
  • ½ tbsp ground cumin
  • ½ tbsp smoked paprika
  • 800g lamb shoulder, diced into bite sized pieces
  • 1 tin chopped tomatoes
  • 100ml lamb stock
  • 3 tbsp coconut cream
  • 2 tbsp tomato puree

Instructions

  1. Plug in your slow cooker and let it warm up with the lid off.
  2. Heat the oil in a large frying pan and and add in the diced onion. Cook for 2-3 minutes until starting to soften.
  3. Add the garlic, curry powder, ground coriander, ground cumin and paprika and cook for another couple of minutes, stirring all the spices into the onions.
  4. Transfer this mixture into the slow cooker and then add the lamb chunks to the frying pan.
  5. Fry the lamb for 4-5 minutes until all the sides have browned, then add to the slow cooker along with any cooking juices.
  6. Add the lamb stock, tinned tomatoes, coconut cream and tomato puree to the slow cooker. Give it all a good stir with a spoon and pop the lid on.
  7. Cook on high for 2 hours and then reduce to low and cook for a further 1 hour. Alternatively you can cook on low for 4-5 hours.
  8. Serve with boiled rice, fresh coriander and a squeeze of lime juice.

Notes

This recipe is made quite mild so feel free to use more curry powder and also a little chilli powder if you prefer it to be more spicy.

1 Serving4672.8 g181.2 mg33.8 g15.3 g6.5 g2.2 g29.1 g
slow cooker lamb curry

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Filed Under: Dairy Free Recipes, Egg Free, Family Meals, Gluten Free, Nut Free Recipes, Recipes, Slow Cooker Recipes Tagged With: crockpot, slow cooked, slow cooker

Comments

  1. Audrey says

    March 14, 2021 at 3:06 pm

    Delicious! I used organic irish lamb in recipe and used heavy cream.instead of coconut cream. Served with mango chutney, rice, swede and green beans. Will definitely be making again. Thank for this great recipe. 😋

    ★★★★★

    Reply
  2. Rosetta Di Filippo says

    April 2, 2020 at 11:37 am

    Hi I cannot find lamb stock can I replace it with beef stocK? Thanks

    Reply
    • Ciara Attwell says

      April 6, 2020 at 1:49 pm

      Yes that’s totally fine

      Reply
    • Audrey says

      March 14, 2021 at 3:08 pm

      I used chicken stock. It was perfect.

      Reply
  3. Ilze Hattingh says

    November 20, 2019 at 2:30 pm

    Lovely, full-body and flavorful curry – definitely a keeper! I added 1 tsp salt, sweet white wine instead of lamb broth and no tomato puree (as I didn’t have any), and thickened the stew at the end with 2 tsp arrow root mixed into a little cold milk. As the liquid was quite a lot, I added 2 large zucchinis and a small punnet of sliced mushrooms (all stir-fried) at the end. We had it with spaghetti squash and it was beyond amazing! Excellent for keto 🙂

    ★★★★★

    Reply
  4. Lisa says

    September 29, 2019 at 1:44 am

    800ml tin of tomatoes or 400ml?

    Reply
    • Anonymous says

      September 29, 2019 at 1:45 am

      Oops sorry grams*

      Reply
  5. Donna says

    September 20, 2019 at 2:24 pm

    I’m going to give this a try. Look fabulous. Do u have a recipe for Indian style jalfriesi and dopiaza n normal chicken curry.

    Reply
  6. CDHPL says

    May 20, 2019 at 11:16 am

    Thanks for sharing this lamb curry with us

    ★★★★★

    Reply
  7. Milly says

    February 24, 2019 at 7:48 pm

    I made this recipe today and my very fussy eaters (6 and4 yr old) ate all their food. This was a miracle!
    Thank you so much x

    Reply
  8. sam h says

    June 22, 2018 at 6:29 pm

    Hi i have no coconut cream but have cocnut milk cani use this and how much should i put in? thanks

    Reply
    • Ciara Attwell says

      June 30, 2018 at 9:22 am

      Yes use 4-5 tbsp

      Reply
  9. Angela says

    April 5, 2018 at 11:45 am

    Would it be possible to add a little curry paste as well as the curry powder? Going to try mine when I get home from work but don’t want to ruin it by putting the paste in. I like mine quite hot, so might just stick to your recipe and add extra curry powder and chilli powder.

    Reply
    • Ciara Attwell says

      April 8, 2018 at 1:15 pm

      Hi Angela, I think the paste would be fine, but yes just add some more curry powder if you like it extra spicy!

      Reply
  10. Beth says

    March 23, 2018 at 6:42 pm

    I made this for my husband and I, and our 1-year old. It was really nice.

    Reply
    • Ciara Attwell says

      March 23, 2018 at 9:43 pm

      That’s brilliant. So glad you enjoyed it Beth!

      Reply
  11. Violet says

    March 21, 2018 at 8:47 pm

    Made this tonight and it was excellent. The lamb was really tender and was just the right amount of spice for me and the kids! Lovely.

    ★★★★★

    Reply
  12. Emma Fox says

    February 21, 2018 at 9:28 pm

    I really enjoyed this dish! Easy to make, meat was lovely and tender, and really tasty for a non spicy food eater like me. Now to get my daughter to eat it! I also froze a portion and it was just as good when reheated. Thanks for posting!

    ★★★★★

    Reply
  13. Liz says

    February 1, 2018 at 1:56 pm

    How many servings does this recipe make?

    Reply
    • Izzy says

      April 28, 2022 at 3:30 pm

      When we made it, it was around 4 servings. 😁

      Reply
  14. Mel says

    January 14, 2018 at 7:24 pm

    Really enjoyed making and eating this very easy slow cook Lamb Curry for the family for our post-Panto meal. I added a chopped red and orange pepper (just to use up) and a chopped red chilli as they all like it spicy. This was DELICIOUS, so easy, succulent and full of flavour and I will defiantly make it again 🙂

    ★★★★★

    Reply
  15. Jelvon Doran says

    December 19, 2017 at 6:31 pm

    Found this recipe this morning and my hub and I have just finished eating it. Absolutely gorgeous! The only change I made was to put a stock cube in a cup and put in a few drops of water to dissolve it. By the time I came home, I had a lovely, thick sauce. Thanks!

    ★★★★★

    Reply
    • Ciara Attwell says

      December 21, 2017 at 8:36 am

      So glad you like it! Its one of our favourites!

      Reply
      • sarah says

        January 8, 2018 at 8:16 am

        Can I use coconut milk,if so how much please?

        Reply
        • Ciara Attwell says

          January 10, 2018 at 9:22 am

          Yes, maybe less stock and about 200ml coconut milk

          Reply
  16. billie jade says

    November 28, 2017 at 4:33 pm

    Sorry to be a pain I’ve had it in the slow cooker for 2 hours now on high looks a little bit watery to me what can I do to thicken it up shall I add cornflour?

    Reply
    • Ciara Attwell says

      November 30, 2017 at 7:59 am

      Sometimes the meat can let out too much water. Yes put a little bit of cornflour into a mug and spoon some of the liquid from the slow cooker into the mug. Mix with a fork and then transfer back to the slow cooker and turn it up to high.

      Reply
  17. Nozomi Birmingham says

    November 27, 2017 at 11:22 am

    This really does look perfect for cold winter nights and the potato topping looks so tasty!

    Reply
  18. billir jade says

    November 26, 2017 at 4:49 pm

    100ml of stock ? A bit confused would I use a stock cube and add 100 mils of water or put the stock cubes straight in the slow cooker? x

    Reply
    • Ciara Attwell says

      November 26, 2017 at 5:26 pm

      Add the stock cube to 100ml of water and then put that in the slow cooker

      Reply
  19. Bryony says

    November 4, 2017 at 4:11 pm

    At what point would you add the chickpeas if you wanted to use them?

    Reply
    • Ciara Attwell says

      November 8, 2017 at 10:07 am

      If you are using cooked chickpeas (from a tin or can) then just add for the last 30 minutes of cooking

      Reply
  20. Catering Den Haag says

    October 30, 2017 at 10:01 am

    WoW! This looks amazing! Thank you for sharing This tasty recipe.

    ★★★★★

    Reply

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★☆ ★☆ ★☆ ★☆ ★☆

Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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