Easy Lamb Curry

Dairy-free easy lamb curry made in your slow cooker or crock pot. This delicious dinner recipe only requires about 15 minutes of actual work and can be made in advance for easy meal prep.

Before we jump into this easy lamb curry recipe, I want to first mention this is in no way an authentic recipe for lamb curry.

Instead, it is my own personal take using ingredients that can be found at any grocery store.

Traditional lamb curry recipes are not only customarily prepared differently than this one, but they also include different ingredients.

Nevertheless, this slow cooker lamb curry recipe turns out tasting authentic in spite of being so easy to prepare.

Ingredients For Dairy-Free Lamb Curry:

Lamb Stew Meat: The star of the show! Pick up 3 to 4 pounds of lamb stew meat. Using stew meat is part of what makes this recipe so easy. The chopping is done for you!

Full-Fat Canned Coconut Milk: An all-star ingredient that makes curries so rich and creamy without the need for dairy. Classic Indian lamb curry includes heavy cream or some form of dairy. We skip the dairy using full-fat coconut milk

Spices: Ground turmeric, saffron, cumin, fresh ginger, paprika and sea salt are our seasonings. These also make up our “curry spices.” So if you’re wondering where the curry is, it’s right here!

Fresh Garlic: Fresh garlic brings a big boost of flavor to the meal. Add chopped yellow onion too if you’d like!

Diced Tomatoes: Canned tomatoes add acidity to the dish, which offsets its richness and brings sweet and tangy flavor.

Now that we’ve covered the basics, let’s make lamb curry in the crock pot!

How to Make Crock Pot Lamb Curry:

1. In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium-high heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
2. Transfer the coconut milk/spice mixture to a large crock pot (6-quart or larger), along with the lamb meat and diced tomatoes. 
3. Give everything a big stir until well-combined. Secure the lid on the crock pot, and turn it on the low setting. Cook 8 hours, or until the lamb stew meat shreds easily when pulled with a fork.
4. Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel. There will be a lot of juices in the crock pot. If you’d like to thicken the juice, remove cover of crock pot for the last hour and place on high (leave crock pot uncovered).
5. Taste curry for flavor and add more sea salt to taste.
6. Serve lamb curry over brown basmati rice with a dollop of plain yogurt on top.

Serve this easy slow cooker lamb curry with your choice of steamed white or brown rice. Or, make my Ginger Turmeric Aromatic Rice for a real good time. Make cauliflower rice for a low-carb option.

If you love Indian food, also try my Indian Eggplant Curry and my Chana Saag!

The next time lamb is on the menu, whip up this delicious crock pot lamb curry recipe!

Lamb Curry

4.60 from 5 votes

Incredibly flavorful slow cooker lamb curry is easy to prepare and makes for an amazing, unique Indian-inspired dinner.

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Prep Time 15 minutes minutes

Cook Time 7 hours hours 30 minutes minutes

Total Time 7 hours hours 45 minutes minutes

Servings: 6 Servings

Equipment

• Crock Pot

Ingredients

• 3 to 4 pounds lamb stew meat*
• 1 (14-oz) can full-fat canned coconut milk*
• 1 1/2 Tbsp fresh ginger grated
• 2 tsp coriander
• 2 tsp ground cumin
• 1/8 tsp saffron threads optional
• 1 tsp turmeric
• 1 Tbsp paprika
• 1.5 tsp sea salt to taste
• 4 cloves garlic minced
• 1 (14-oz) can diced tomatoes undrained

For Serving:

• Brown basmati rice prepare per package instructions
• Plain yogurt omit for dairy-free

Instructions

• In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium-high heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
• Transfer the coconut milk/spice mixture to a large crock pot (6-quart or larger), along with the lamb meat and diced tomatoes. 
• Give everything a big stir until well-combined. Secure the lid on the crock pot, and turn it on the low setting. Cook 8 hours, or until the lamb stew meat shreds easily when pulled with a fork.
• Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel. There will be a lot of juices in the crock pot. If you’d like to thicken the juice, remove cover of crock pot for the last hour and place on high (leave crock pot uncovered).
• Taste curry for flavor and add more sea salt to taste.
• Serve lamb curry over brown basmati rice with a dollop of plain yogurt on top.

Notes

*I used 4 pounds worth of bone-in lamb shoulder roasts and once the Tikka Masala was finished cooking, I removed the roasts from the crock pot, chopped, discarded the bones and put the meat back into the crock pot for just a little bit to absorb some of the sauce. Note: This recipe can also be made on the stove top using a dutch oven or pot. Simply brown the meat just a bit, then add the rest of the ingredients. Bring to a gentle boil and then reduce the heat and allow the meat to cook at a very gentle boil for 35 to 40 minutes.

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Nutrition

Serving: 1of 6 · Calories: 421kcal · Carbohydrates: 6g · Protein: 48g · Fat: 22g · Fiber: 1g · Sugar: 3g

Author: Julia

Course: Main Dishes

Cuisine: Indian

Keyword: crock pot, Indian food, Indian Lamb Curry, lamb curry, slow cooker

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