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Slow Cooked Lamb Curry Recipe

Slow Cooked Lamb Curry Recipe

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Slow Cooked Lamb Curry is rated / 5 based on votes.

Print Recipe
Preparation time: 30 minutes
Slow Cooker Size 5L+
Serves: 4
Cooking time: 7 hours on LOW setting


  • cup of flour, plain
  • 800g (2lb) lamb shoulder, diced
  • 2 tablespoons olive oil
  • 1 large sized brown onion, chopped
  • 2 cloves garlic, crushed
  • Around 4cm (2") piece of fresh ginger, grated and peeled
  • 1 red chilli, finely chopped
  • cup curry paste (Indian madras)
  • 270ml (9fl oz) coconut milk, light
  • 1 teaspoon gourmet stock powder
  • 1 stick of cinnamon
  • 1 bay leaf, dried
  • To serve add yoghurt, steamed rice, chopped fresh coriander and naan bread.


  1. In a snap-lock bag place the lamb with flour. Season with pepper and salt then seal. Shake thoroughly to coat.
  2. Place and heat oil in a saucepan over medium-high heat
  3. Cooked lamb by batches for around 3 to 4 minutes until browned evenly.
  4. Place the lamb in a slow cooker with at least 4.5 litre capacity.
  5. Place the onion, ginger and garlic to a pan. Cook and stir for 4 to 5 minutes until tendered.
  6. Place the curry paste and the chilli.
  7. Cook and stir for 1 minute until fragrant.
  8. Stir in the stock powder, coconut milk and 3/4 cup cold water.
  9. Bring to the boil and transfer to a slow cooker.
  10. Put the bay leaf and cinnamon stick, combine and stir.
  11. Cover and cook over low heat for 6 hours until lamb is tender.
  12. Discard the bay leaf and the cinnamon stick.
  13. Serve with yoghurt, steamed rice, chopped coriander and naan bread.

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