Slow Cooker Lamb Curry

(6 ratings)
Recipe by Print

As the curry paste has hours to infuse it's flavours into the meat, you'll find this Slow Cooker Lamb Curry comes out amazingly aromatic and spicy. If you're a curry fan, this one has to be tried!

Serves 4
Difficulty Easy
Prep Time 30 minutes
Cooking Time about 6 hours on medium


  • 600g lamb shoulder/neck, fat trimmed, cut into pieces
  • 400ml tin of coconut milk
  • 6 tbsp of your favourite curry paste. Patak's Jalfrezi paste works well!
  • 1 onion, finely sliced
  • 1 aubergine, cut into cubes
  • 1 red pepper, chopped roughly
  • 300g potatoes, cut into approx 2cm cubes
  • A couple of whole green chillis, if you're hardcore enough!
  • Chopped coriander, to serve
  • Lime wedges, to serve


  1. Pour the coconut milk into the cooker and mix in the curry paste. Add the meat and the veg and give it a good swish round to coat everything. Optionally brown the lamb before putting into the mixture, if you so desire.
  2. Cook on medium for 6-7 hours (low if on all day).
  3. When it's cooked, garnish with coriander leaves. Squeeze in a little lime juice to dull the heat if it blows your head off!

Comments (1) Add yours

  • No profile avatar
    Adrian Bicknell says
    should the curry paste be 6 tsp rather than 6tbsp thanks
    Posted about almost 2 years ago
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