Easy Slow Cooker Lamb Curry
This easy slow cooker lamb curry is a creamy, mildly spiced korma-style curry made with tender diced lamb shoulder, sweet potato, coconut cream and mango chutney. Best of all, there's no browning or pre-cooking required – simply put everything in your slow cooker, stir and leave it to cook!
Servings 4
Calories 468kcal
Save this recipe for later?
Equipment
Ingredients
- 1 Onion peeled and finely chopped
- 3 Garlic Cloves peeled and finely chopped
- 1 Thumb size piece of Ginger peeled and finely chopped
- 500 g Diced Lamb Shoulder
- 2 Sweet Potatoes peeled and cubed (2 inch)
- 300 g Passata (Strained Tomatoes)
- 250 ml Coconut Cream
- 3 tablespoon Korma Curry Paste
- 2 tbsp Mango Chutney
- 1 Beef Stock Cube or Stock Pot (Beef Bouillon Cube) no need to dilute in water
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 tablespoon Fresh Coriander (Cilantro) chopped
Instructions
- Put the diced lamb shoulder, onion, garlic, ginger, passata, coconut cream, crumbled beef stock cube, korma curry paste, cubed sweet potato, mango chutney, garam masala and salt into the slow cooker.1 Onion, 3 Garlic Cloves, 1 Thumb size piece of Ginger, 500 g Diced Lamb Shoulder, 2 Sweet Potatoes, 300 g Passata (Strained Tomatoes), 250 ml Coconut Cream, 3 tbsp Korma Curry Paste, 2 tbsp Mango Chutney, 1 Beef Stock Cube or Stock Pot (Beef Bouillon Cube), 1 tsp Garam Masala, 1 tsp Salt
- Stir thoroughly so everything is well combined and the lamb and sweet potato are coated in the sauce.
- Put the lid on and cook for 6–7 hours on LOW or 5 hours on HIGH, until the lamb is tender and the sweet potato is cooked through.
- Stir, season, then scatter with chopped fresh coriander before serving.1 tbsp Fresh Coriander (Cilantro)
Notes
- No browning required: The raw diced lamb goes directly into the slow cooker. There's no need to brown it first.
- Stock cube: Crumble the beef stock cube straight into the slow cooker. Do not make it up with water.
- Lamb: Diced lamb shoulder is ideal because it becomes tender during the long cooking time.
- Sweet potato: Cut it into evenly sized, fairly chunky cubes so it doesn't cook too quickly.
- Curry paste: Korma curry pastes vary in strength between brands, so adjust to suit your taste.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Freeze for up to 3 months and defrost in the fridge before reheating thoroughly.
Nutritional Information (Approximate)
Calories: 468kcal | Carbohydrates: 38g | Protein: 21g | Fat: 27g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 50mg | Sodium: 714mg | Potassium: 871mg | Fiber: 6g | Sugar: 12g | Vitamin A: 17836IU | Vitamin C: 9mg | Calcium: 79mg | Iron: 4mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
