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 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.
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.
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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Easy Slow Cooker Lamb Curry
Prep Time: 5 minutes- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 20 minutes
Yield: 5 1x
Category: Dinner
Cuisine: Indian
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Pin RecipeDescription
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
- 1/2 tbsp ground coriander
- 1/2 tbsp ground cumin
- 1/2 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
- Plug in your slow cooker and let it warm up with the lid off.
- Heat the oil in a large frying pan and and add in the diced onion. Cook for 2-3 minutes until starting to soften.
- 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.
- Transfer this mixture into the slow cooker and then add the lamb chunks to the frying pan.
- Fry the lamb for 4-5 minutes until all the sides have browned, then add to the slow cooker along with any cooking juices.
- 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.
- 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.
- 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.
CDHPL says
May 20, 2019 at 11:16 amThanks for sharing this lamb curry with us
★★★★★
Milly says
February 24, 2019 at 7:48 pmI 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
sam h says
June 22, 2018 at 6:29 pmHi i have no coconut cream but have cocnut milk cani use this and how much should i put in? thanks
Ciara Attwell says
June 30, 2018 at 9:22 amYes use 4-5 tbsp
Angela says
April 5, 2018 at 11:45 amWould 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.
Ciara Attwell says
April 8, 2018 at 1:15 pmHi Angela, I think the paste would be fine, but yes just add some more curry powder if you like it extra spicy!
Beth says
March 23, 2018 at 6:42 pmI made this for my husband and I, and our 1-year old. It was really nice.
Ciara Attwell says
March 23, 2018 at 9:43 pmThat’s brilliant. So glad you enjoyed it Beth!
Violet says
March 21, 2018 at 8:47 pmMade 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.
★★★★★
Emma Fox says
February 21, 2018 at 9:28 pmI 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!
★★★★★
Liz says
February 1, 2018 at 1:56 pmHow many servings does this recipe make?
Mel says
January 14, 2018 at 7:24 pmReally 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 🙂
★★★★★
Jelvon Doran says
December 19, 2017 at 6:31 pmFound 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!
★★★★★
Ciara Attwell says
December 21, 2017 at 8:36 amSo glad you like it! Its one of our favourites!
sarah says
January 8, 2018 at 8:16 amCan I use coconut milk,if so how much please?
Ciara Attwell says
January 10, 2018 at 9:22 amYes, maybe less stock and about 200ml coconut milk
billie jade says
November 28, 2017 at 4:33 pmSorry 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?
Ciara Attwell says
November 30, 2017 at 7:59 amSometimes 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.
Nozomi Birmingham says
November 27, 2017 at 11:22 amThis really does look perfect for cold winter nights and the potato topping looks so tasty!
billir jade says
November 26, 2017 at 4:49 pm100ml 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
Ciara Attwell says
November 26, 2017 at 5:26 pmAdd the stock cube to 100ml of water and then put that in the slow cooker
Bryony says
November 4, 2017 at 4:11 pmAt what point would you add the chickpeas if you wanted to use them?
Ciara Attwell says
November 8, 2017 at 10:07 amIf you are using cooked chickpeas (from a tin or can) then just add for the last 30 minutes of cooking
Catering Den Haag says
October 30, 2017 at 10:01 amWoW! This looks amazing! Thank you for sharing This tasty recipe.
★★★★★