Indian·gluten-free·medium

Slow Cooker Lamb Curry

Name: Slow Cooker Lamb Curry
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8 servings
Cuisine: Indian
Ingredients: 2.0 baking potatoes; 2.0 cups beef broth; 2.0 tablespoons butter; 1.0 bunch cilantro; 2.0 tablespoons curry; 0.5 teaspoon fennel powder; 0.5 teaspoon garam masala; 3.0 cloves garlic; 1.0 teaspoon ginger; 5.5 pounds lamb stew meat; 6.0 ounces mushrooms; 2.0 tablespoons olive oil; 1.0 onion; 1.0 tablespoon oregano; 0.5 cup yogurt; 1.0 tablespoon rosemary; 0.5 teaspoon salt; 1.0 can tomato paste

This slow-cooked lamb curry is a deeply comforting dish where tender lamb stew meat simmers alongside hearty baking potatoes in a fragrant broth of beef stock, garlic, ginger, and warm spices like garam masala and fennel powder. The curry’s velvety texture comes from butter and a touch of cilantro, while the spices lend layers of earthy, aromatic depth—perfect for a cozy meal. Worth making for its melt-in-your-mouth lamb and the way the potatoes soak up the rich, spiced sauce, turning every bite into a satisfying, homey indulgence.

495 min(prep 15 + cook 480)

8 servings

450 kcal

4.7

Ingredients

baking potatoes2.0
beef broth2.0 cups
butter2.0 tablespoons
cilantro1.0 bunch
curry2.0 tablespoons
fennel powder0.5 teaspoon
garam masala0.5 teaspoon
garlic3.0 cloves
ginger1.0 teaspoon
lamb stew meat5.5 pounds
mushrooms6.0 ounces
olive oil2.0 tablespoons
onion1.0
oregano1.0 tablespoon
yogurt0.5 cup
rosemary1.0 tablespoon
salt0.5 teaspoon
tomato paste1.0 can

Nutrition

450 kcalper serving

Protein35g34%

Carbs40g39%

Fat20g19%

Fiber5g5%

Sugar3g3%

Directions

1
Peel and dice the potatoes into 1-inch cubes. Set aside.
2
Heat olive oil and butter in a large skillet over medium-high heat. Brown the lamb stew meat in batches, about 3-4 minutes per batch. Transfer to the slow cooker.
3
In the same skillet, sauté the diced onion and minced garlic until softened, about 2 minutes. Add the tomato paste, curry powder, garam masala, fennel powder, oregano, rosemary, ginger, and salt. Cook for 1 minute.
4
Pour in the beef broth and scrape up any browned bits. Transfer the mixture to the slow cooker.
5
Add the diced potatoes and sliced mushrooms to the slow cooker. Stir to combine.
6
Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lamb is tender.
7
Stir in the yogurt and chopped cilantro. Taste and adjust seasoning. Serve hot with rice or naan.

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