Can I use a different cut of lamb for this curry?

Yes, although shoulder and neck meat are ideal for slow cooking as they become beautifully tender. You can also use lamb breast or leg meat cut into chunky pieces. Avoid very lean cuts like lamb fillet, as they may dry out during the long cooking time. Allow approximately 1 kg per 4 people

How can I reduce the heat level if this curry is too spicy?

Start by reducing the Kashmiri chilli powder to 1 teaspoon and decreasing the number of green chillies to 2-3 pieces. You can always add more spice to individual servings rather than trying to cool down the whole pot. The Kashmiri chilli powder is primarily for colour and mild warmth, so this is the safest quantity to adjust

What's the best way to store leftover lamb curry?

Allow the curry to cool completely, then store in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months. The flavours actually improve after a day. Reheat gently on the stovetop or in the microwave. If frozen, thaw overnight in the fridge before reheating

Can I prepare this curry ahead of time in the slow cooker?

You can prepare the spice paste and aromatics the evening before, storing them in the slow cooker pot in the fridge overnight. The next day, add the browned lamb and stock, then cook as normal. Do not store raw lamb in the slow cooker insert overnight. However, it's often easier to simply brown the lamb fresh on the day and then add it to the preheated slow cooker

"The Best Ever Lamb Curry Recipe Ever" | Easy Step by Step Tutorial

by Latifs Inspired

Lamb

Published 29 April 2026Original video

This authentic Bangladeshi lamb curry is a celebration of warm spices and tender meat that falls apart with the gentlest fork. The slow cooker method allows the flavours to develop beautifully over several hours, infusing the lamb with cardamom, cinnamon, ginger, and chilli. Baby potatoes soak up all the rich, aromatic sauce, making this a complete, comforting meal. Whether you're cooking for your family or impressing guests, this straightforward recipe delivers restaurant-quality results at home with minimal effort

Video thumbnail: "The Best Ever Lamb Curry Recipe Ever" | Easy Step by Step Tutorial

Watch: "The Best Ever Lamb Curry Recipe Ever" | Easy Step by Step Tutorial

Original recipe video — click to play

Original video by Latifs Inspired7k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 45 minutes on stovetop

Ingredients

Servings:

Units:

Meat and Fat

1000 g Lamb, diced, cut into bite-sized pieces
Shoulder or neck meat works well for slow cooking
90 ml Ghee
Approximately 6 tbsp

Whole Spices

4 whole Cardamom pods, green, lightly bruised
1 whole Cinnamon stick (Cassia Bark), broken into pieces
1 whole Bay leaf (Tez Pata)

Aromatics

2 medium Onions, diced
6 cloves Garlic
, finely chopped
Allow 6-8 cloves depending on preference
38 g Ginger
, finely chopped
Fresh ginger root, peeled
4 whole Green chillies, finely chopped
Adjust quantity for desired heat level

Ground Spices

2 tsp Salt
Adjust to taste
1 tsp Ground turmeric
2 tsp Curry powder
2 tsp Ground coriander
1 tsp Ground cumin
1 tsp Garam masala powder
2 tsp Kashmiri chilli powder
For colour and mild heat; adjust to taste
15 g Kasoori methi (dried fenugreek leaves), crushed between palms
Approximately 1 tbsp

Other

15 ml Tomato puree

Vegetables

4 medium Potatoes, baby new or Maris Piper, peeled and halved
Add in final 2 hours of cooking on Low (or final 45 minutes on High)
Small potatoes work best; cut larger ones to ensure even cooking

Liquid

500 ml Water or lamb stock
Reduced from original stovetop recipe to account for slow cooker moisture retention

Garnish

30 g Fresh coriander
, roughly chopped(optional)
Add just before serving
For colour and fresh flavour

Method

1
Heat the ghee in a large frying pan over medium-high heat. Add the cardamom pods, cinnamon stick, and bay leaf. Toast for 1-2 minutes until fragrant.
~2 mins
Tip: This step develops deeper spice flavours before slow cooking
2
Add the diced onions to the hot ghee and fry until golden brown, stirring frequently, approximately 5-7 minutes.
~7 mins
Tip: This caramelisation adds colour and depth to the curry
3
Stir in the chopped garlic, ginger, and green chillies. Cook for another 1-2 minutes, stirring constantly.
~2 mins
Tip: Aromatic base should be fragrant but not burned
4
Add all the ground spices (turmeric, curry powder, coriander, cumin, garam masala, and Kashmiri chilli powder) and the tomato puree. Stir well and cook for 1-2 minutes until the spices are fully combined and fragrant.
~2 mins
Tip: Cooking the spice paste prevents raw spice flavours in the final dish
5
Add the diced lamb to the pan. Stir thoroughly to coat all pieces in the spice mixture. Brown the lamb on all sides, about 5-7 minutes.
~7 mins
Tip: Browning the meat adds additional depth and colour to the curry
6
Transfer the lamb and the entire contents of the frying pan (ghee, spices, and aromatics) to your slow cooker. Add the water or stock and the kasoori methi. Stir well to combine.
0
Tip: Ensure all spice paste is transferred from the pan
7
Cover and cook on Low for 6-7 hours (or on High for 4 hours), until the lamb is very tender.
~6 hrs
Tip: Low setting gives the best flavour development, but High setting is quicker if needed
8
Add the prepared potatoes to the slow cooker. Stir to distribute them evenly throughout the curry.
0
Tip: Adding potatoes late prevents them becoming overly soft
9
Continue cooking on Low for a further 2 hours (or on High for 45 minutes to 1 hour) until the potatoes are tender but still holding their shape.
~1 hr 30 mins
Tip: Check potatoes at the earlier time to avoid overcooking
10
Taste and adjust seasoning with additional salt if needed. Just before serving, stir through the fresh chopped coriander.
~5 mins
Tip: Fresh coriander should not be cooked, as it loses flavour and colour
11
Serve hot with basmati rice, naan bread, or roti.
0
Optional step

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, although shoulder and neck meat are ideal for slow cooking as they become beautifully tender. You can also use lamb breast or leg meat cut into chunky pieces. Avoid very lean cuts like lamb fillet, as they may dry out during the long cooking time. Allow approximately 1 kg per 4 people

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