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:
- 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.
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
Equipment
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.
What a delicious looking winter warmer, better than any take away.
Hi,
Thank you so much for the recipe, it looks mouth watering. I’ll definitely spread the word on it!
Thank you once again,
Ben from http://www.crockpotking.com
My family is Lebanese and lamb is something that we eat a lot at family get together. This lamb curry sounds especially good and I love that it can be made in the crockpot-I bet it is so tender from cooking all day.
That ingredient list has me drooling! I think my hubby would love this. And I totes get where you’re coming from…I think I’ve eaten more meat since we’ve been married then I did in all the years before I knew him combined!
Curry might be my very favorite meal. I love it soo much but I’ve never tried it with lamb before! After seeing this, I have to. It looks incredibly delicious!!
This looks delicious…and simple…and such a change from our normal crock pot fair. I can’t wait to give it a try! Thank you for sharing this tempting post. I hope you are having a wonderful week of good food, love, and laughter.
my mouth is a-watering with that spice list! I make a pretty good sheep impression…can I come to dinner? : ) but seriously this looks fantastic!
This looks so warm, comforting and flavorful, Julia! Wonderful winter recipe. Thanks for sharing.
Oh, this looks like heaven! I’ve never tried lamb curry before, but this looks devine!
Ha! I wish my significant other would make pterodactyl noises… I’m pretty sure that’s all I’m missing in my life!
How cute are you?! I gained ten pounds when I first got married because I wanted to cook these huge elaborate meals every single night. And even though I still cook every night, I’ve scaled it back a bit! I love this, I haven’t tried lamb curry yet, I’ll have to give it a try 🙂
What Dessert for Two said. 😉
Also, I want to stuff my face into this lamb curry. YUM.
as much as I love a graham crackers smeared with peanut butter I sure am glad you made this lamb curry. I love lamb (and so does my other half) This sounds like a perfectly romantic and easy meal.
Oh man, my Mister would love this! We also just so happen to LOVE Snyder’s honey mustard pretzels, although I find that it always gives us THE WORST breath. This lamb curry would probably make a classier Valentine’s Day choice. 🙂
This looks so good – I’m definitely going to be on the lookout for lamb now. I’m freezing and home sick and this looks like just the thing to perk me up.
So, I’m thinking a video of that pterodactyl impression is in order…..please? Pretty please? 🙂