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Slow Cooked Lamb Curry
A Lambert Produce Recipe

Slow Cooked Lamb Curry Recipe

Serve it over fluffy rice or with warm naan bread to soak up every last bit of the delicious sauce. Easy to prepare and even easier to enjoy, our Slow Cooked Lamb Curry is a must-try for any curry lover!





  • 2 tbsp olive oil
  • 600g lamb leg meat, diced
  • 2 onions, chopped
  • 4 carrots, thickly sliced
  • 3 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced
  • 1 tbsp garam masala
  • 1 tsp cinnamon
  • 2 tsp ground cumin
  • 15g fresh coriander, leaves picked and stalks finely chopped
  • 400g tin chopped tomatoes
  • 100ml beef or lamb stock
  • 400ml light coconut milk
  • 125g spinach
  • Rice or naan, to serve (optional)


1. Heat 1 tbsp of olive oil in a deep non-stick frying pan over medium-high heat.

2. Brown the lamb in batches, without overcrowding the pan, for 5-8 minutes.

3. Season the lamb and transfer it to the slow cooker.

4. Add the remaining oil to the pan and cook the onions and carrots for 10 minutes over medium heat until softened.

5. Add the garlic, ginger, chopped green chilli, garam masala, cinnamon, cumin, and coriander stalks. Stir well and cook for a further 1 minute until fragrant.

6. Transfer everything from the pan to the slow cooker.

7. Add the chopped tomatoes and stock to the slow cooker and stir to combine.

8. Cook on low heat for 6 hours.

9. Stir in the coconut milk and cook for a further 30 minutes.

10. Add the spinach 5 minutes before serving to wilt through.

11. Scatter with the sliced chilli and coriander leaves. Serve with rice or naan, if desired.


Note: Short on ingredients? Use a ready-made curry paste to make this curry even easier. Replace the garlic, ginger, chopped chilli, dried spices, and coriander stalks with 4 tbsp rogan josh curry paste: add in step 5 after the onions and carrots are softened, cook for 1 minute, then transfer everything to the slow cooker and continue with the recipe.