This Slow Cooker Lamb Curry is easy and packed with flavour! 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
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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 yumminess 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 add all the ingredients to your crockpot without cooking any of it first.
INGREDIENTS
- Diced lamb: lamb neck is good for slow cooking or use leaner lamb leg steaks if you prefer
- 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 here)
A Great Keto Curry Recipe
I have been following a Keto Challenge since coming back from Greece. A break from the carbs seemed like a great idea after a week of neverending beer and souvlaki!
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.
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.
Heat a little ghee or butter (or use Fry Light 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.
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.
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.
Add the cauliflower and cook for a further 2 hours, or until the cauliflower is cooked to your liking.
Taste the curry and season if needed. Serve with a pinch of chilli flakes, chopped coriander and garnish with chopped almonds.
LAMB CURRY 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.
MAKE IT SLIMMING WORLD FRIENDLY
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).
POPULAR SLOW COOKER RECIPES
HAVE YOU MADE MY SLOW COOKER LAMB CURRY RECIPE? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Slow Cooker Lamb Curry
Ingredients
- 1 tbsp Ghee or use Fry Light spray
- 1 onion , finely diced
- 1 tbsp Garam Masala or mild curry powder
- 1 tsp ground turmeric
- 1 tsp salt
- 3 garlic cloves , minced
- 2 tbsp freshly grated ginger
- 1 green or red chilli , finely diced
- 900 g (2 pounds) diced lamb
- 3 tbsp tomato paste
- 50 g (¼ cup) ground almonds (optional)
- 2 tsp vegetable Bouillon powder (optional)
- 240 ml (1 cup) coconut milk or Light Coconut milk for SW version
- 450 g (1 pound) cauliflower florets
- Coriander (cilantro), to serve
- Pinch chilli flakes, to serve
- 2 tbsp chopped almonds or macadamia nuts to garnish
Instructions
- Heat the ghee in a large pan or the slow cooker if it allows for searing. Cook the onion for five minutes until softened.
- Stir the curry Garam Masala, salt, turmeric, garlic, chilli and fresh ginger. Cook for a couple of minutes
- Add the lamb and stir to combine.
- Stir in the coconut milk, tomato paste, bouillon powder and ground almonds. Cook on HIGH setting for 2 hours.
- Add the cauliflower florets, pushing them into the sauce. Cook on HIGH setting for 2 hours or until the cauliflower is cooked to your liking.
- Check and adjust the seasoning to your taste. Garnish with coriander, chilli flakes and chopped nuts and serve!
Video
Notes
- 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.
- Make it Slimming Friendly! 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).
Nutritional Info
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