Can I marinate the lamb overnight?

Absolutely! In fact, marinating the lamb overnight or for several hours in the fridge develops deeper, more complex flavours. Simply prepare the marinated lamb the evening before, keep it covered in the fridge, then brown it and transfer to the slow cooker in the morning

What if I don't have whole spices like cardamom, cinnamon, and cloves?

You can replace the whole spices with an extra 0.5 tsp of garam masala for a simpler version, though whole spices do provide more depth of flavour. Alternatively, use ground versions of these spices, though they're less traditional in this style of curry

The level of heat depends on the green chillies and Kashmiri chilli powder used. Kashmiri chilli powder is milder and more about colour and flavour than heat. If you prefer less spice, reduce or remove the green chillies, or use fewer. If you like it hotter, add more chillies or use a hotter chilli powder

Can I use a different cut of meat?

Yes, this recipe works well with other cuts of lamb such as leg steaks or shoulder. Avoid very lean cuts as they can become dry. You can also adapt this recipe for other meats: chicken breast (reduce cooking time to 3–4 hours on Low or 2 hours on High), beef chuck (increase to 10 hours on Low), or use diced pork shoulder (8 hours on Low)

EASY LAMB CURRY | Indian Style Homemade Curry | Beginner Friendly

by SharMissCooking

Lamb

Published 7 May 2026Original video

This easy Indian-style lamb curry is perfect for home cooks new to curry-making. The lamb is first marinated in yogurt and warm spices like ginger, garlic, and Kashmiri chilli, then cooked gently in a rich gravy with whole spices, caramelised onions, and aromatic seasonings. The slow cooker method means you can prepare the marinating in the morning and have a restaurant-quality curry ready by evening. It's warming, fragrant, and packed with authentic flavour that belies its simplicity

Video thumbnail: EASY LAMB CURRY | Indian Style Homemade Curry | Beginner Friendly

Watch: EASY LAMB CURRY | Indian Style Homemade Curry | Beginner Friendly

Original recipe video — click to play

Original video by SharMissCooking5k likes on YouTube

20 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 20 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 45 minutes stovetop

Ingredients

Servings:

Units:

For Marination

1000 g lamb, cut into medium chunks, cut into medium chunks
120 ml yogurt or curd
to taste salt
10 g Kashmiri chilli powder
15 g ginger garlic paste
, fresh preferred but store-bought is acceptable
Fresh is preferred but store-bought works well
2 whole green chillies, finely chopped
30 g coriander powder
5 g cumin powder
10 g turmeric powder
3 g garam masala

For the Gravy

45 ml oil
4 whole green cardamom pods, lightly crushed(optional)
Can be replaced with 0.5 tsp additional garam masala if preferred
2 ½ cm cinnamon stick(optional)
Can be replaced with 0.5 tsp additional garam masala if preferred
5 whole cloves(optional)
Can be replaced with 0.5 tsp additional garam masala if preferred
5 whole bay leaves
400 g onions, thinly sliced, thinly sliced
2 large onions
3 g garam masala (finishing spice)
Add in the final 15 minutes of cooking
Sprinkle as a finishing spice for depth of flavour
15 g fresh coriander, roughly chopped
, roughly chopped
Add just before serving
For garnish

Method

1
In a large bowl, combine the lamb chunks with yogurt, salt, Kashmiri chilli powder, ginger garlic paste, green chillies, coriander powder, cumin powder, turmeric, and 0.5 tsp garam masala. Mix well until the lamb is evenly coated. Cover and marinate for at least 30 minutes (or up to 4 hours in the fridge for deeper flavour).
~30 mins
Tip: Marinating longer develops more flavour; this can be done the night before
2
Heat the oil in a large frying pan over medium-high heat. Working in batches if necessary, brown the marinated lamb on all sides until golden (about 8–10 minutes total). This step adds depth of flavour. Transfer the browned lamb to your slow cooker.
~10 mins
Tip: Browning is recommended for best flavour but can be skipped if time is short
3
In the same frying pan (without washing), reduce the heat to medium and add the thinly sliced onions. Cook for 5–7 minutes, stirring occasionally, until the onions are softened and starting to caramelise. Add the crushed cardamom pods, cinnamon stick, cloves, and bay leaves. Stir well.
~7 mins
Tip: Caramelising the onions builds the flavour base of the curry
4
Transfer the onions and spices to the slow cooker with the lamb. Stir well to combine. Cover and cook on Low for 8 hours or on High for 5 hours, until the lamb is tender and easily pulls apart with a spoon.
~8 hrs
Tip: The exact time depends on the size of your lamb chunks and your slow cooker model. Check at 4 hours on High for tenderness
5
In the final 15 minutes of cooking, sprinkle the finishing 0.5 tsp garam masala over the curry and stir through well. Taste and adjust seasoning with salt if needed.
0
Tip: Adding garam masala late preserves its aromatic qualities
6
Serve the curry hot, garnished generously with fresh coriander. Serve alongside steamed rice, naan bread, or roti.
0
Tip: Fresh coriander added just before serving gives the best colour and flavour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Absolutely! In fact, marinating the lamb overnight or for several hours in the fridge develops deeper, more complex flavours. Simply prepare the marinated lamb the evening before, keep it covered in the fridge, then brown it and transfer to the slow cooker in the morning

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