Slow-cooked lamb curry




Prep Time


Cook Time

A rich but delicately spiced coconut curry.



For the slow-cooked lamb curry

  • 1kg lamb
  • Vegetable oil, for frying
  • 1 large onion — diced
  • 2 tablespoons curry powder
  • 2 tablespoons garam masala
  • 1 teaspoon paprika
  • 1 teaspoon cinnamon
  • 1 teaspoon garlic salt
  • ½ teaspoon cardamon
  • 4 cloves garlic — crushed
  • 2 teaspoons grated fresh ginger
  • 400g can chopped tomatoes
  • 400ml can coconut milk
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 2 teaspoons sugar
  • 3 tablespoons cornflour
  • 6 tablespoons water


For the slow-cooked curry

  • Set the slow cooker to high.
  • Cut the lamb into 2cm cubes.
  • Heat a little oil a large pan over a medium-high heat. Brown the lamb in 3 batches, transferring to the slow cooker as you go.
  • Add the onion to the same pan with a more little oil and sauté over a low heat until golden.
  • Mix the curry powder, garam masala, paprika, cinnamon, garlic salt and cardamon in a small bowl.
  • Add to the onion along with the garlic and ginger and cook, stirring, for 1–2 minutes.
  • Add the tomatoes, coconut milk, stock, tomato paste and sugar and stir to combine well.
  • Pour over the lamb in the slow cooker and mix well.
  • Cook for 4–5 hours on high until the lamb is tender.
  • Mix the cornflour and water to make a slurry. Add to the lamb and cook until thickened to your liking.