This Slow Cooker Lamb Curry is easy and packed with flavor! A great low effort lamb curry recipe that’s also low-carb, keto friendly and suitable for Slimming World with minor tweaks.

You will also love my Slow Cooker Chicken Curry

I have so many lamb recipes on this site – including plenty of Indian lamb curries such as Rogan Josh, Lamb Bhuna and Lamb Dhansak. This simple curry recipe is – I admit – totally made up, but what it lacks in authenticity it makes up for in deliciousness and ease. 

Cooking lamb in the slow cooker results in incredibly tender meat while avoiding almost ALL of the work that goes into making a curry! 

A slow cooker that allows for searing is a great way to make this a one-pot meal and avoid extra washing up. And if you wish to keep this recipe REALLY simple, you can simply dump all the ingredients in the crockpot without browning any of it first.

Crockpot Lamb Curry Ingredients

This lamb curry is great for those following a Keto or Low Carb diet – super tasty and filling. It is also dairy free and gluten free.

• Diced lamb: lamb neck is good for slow cooking or use leaner lamb leg steaks if you prefer. This recipe is equally delicious made with casserole beef / chuck steak!
• Onions, garlic and ginger  – no curry recipe is without this trio!
• Spices: garam masala and ground turmeric
• Green chilli – deseeded for a milder taste, with seeds if you like it hot!
• Concentrated Tomato paste
• Full fat coconut milk (or light coconut milk for a SW version)
• A little vegetable bouillon (optional)
• Ground almonds – these thicken the sauce
• Cauliflower florets 
• Fresh spinach (I run out when making the video, but is a great addition)

How to make Slow Cooker Lamb Curry

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

1. Heat a little ghee or butter (or use cooking spray for a Slimming World version) in a large pan or the bowl of your slow cooker if it allows for searing. Cook the onion over medium heat, stirring, for 5 minutes until softened. 
2. Add the curry powder, turmeric, salt, garlic, ginger and chilli. Sauté for a couple of minutes until the wonderful aroma of the spices and garlic is released.

3. Stir in the diced lamb. Add the coconut milk, tomato paste, Bouillon powder and ground almonds. Give everything a good stir to combine and cook on HIGH for 2 hours.

4. Add the cauliflower and cook for a further 2 hours, or until the cauliflower is cooked to your liking.

5. Taste the curry and season if needed. Serve with a pinch of chili flakes, chopped coriander and garnish with chopped almonds. 

Recipe Variations

• You can use beef (braising steak) instead of lamb in this recipe. 
• This recipe uses Indian spices but you could easily replace them with a little store-bought curry paste.
• If you like your curries on the spicy side, add some hot curry powder (such as Madras).
• You can leave the cauliflower out and instead serve this curry over cauliflower rice.

Slimming Friendly Tweaks

This recipe is pretty low in syns with some minor tweaks. Replace the ghee with Fry Light spray. Light coconut milk is 8 syns per 200ml, divided by four this is 2 syns per serving. 

Ground almonds are quite high in syns, 15 for 50g, however 25g is allowed as a healthy ‘b’ extra. You can replace the ground almonds with cornflour which is only 1 syn per tablespoon. Serve with steamed basmati rice (free).

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