Slow Cooker Lamb & Potato Curry is a wonderfully comforting and flavourful meal that’s incredibly easy to prepare. This easy dinner recipe makes tender lamb and soft potatoes in a rich, warming sauce with minimal effort.
Made with lamb, potato, tinned tomatoes and coconut cream, this recipe is perfect for cosy family dinners or when you want something hearty that cooks itself in the slow cooker.
Originally published July 30, 2023. Updated March 22, 2026.
A Mild Curry For The Whole Family
As with all slow cooker meals the best bit is that once you have set the ingredients to cook in the slow cooker it does all the work for you. This one is no exception. Lovely mild curry flavours, suitable for the whole family.
Easy Ways To Adapt This Curry
The term curry can be quite varied depending where in the world you are and where the curry method is based on. This one has definitely been amended by me to suit our families tastes but I have also added a few adaptions you can make to make it even better.
Simple Spices For A Comforting Curry
The spices are lovely and simple ones, this is not super traditional but I feel like the flavours are so warming and comforting. There are equal parts lamb and potato so I find that this meal can go a long way, and you can flesh it out with extra vegetables if you like.
Choosing The Best Lamb For Slow Cooking
The lamb you choose to use is dependent on what is available in your area. Lamb shoulder cut into thick chunks is good, today I have used lamb steaks, or you could use lamb stewing meat. Ask your local butcher what they recommend. It is best cooked long and slow.
How To Prepare Potatoes For The Slow Cooker
Potatoes can be tricky in the slow cooker, but I find that if I cut them nice and small, they seem to cook in time with the lamb so both are tender once left to slowly cook. Around 8-9 hours on Low or 6 hours on High.
Ingredients Used In This Recipe
- Lamb (shoulder, steaks or stewing meat)
- Potatoes
- Garlic
- Fresh Ginger
- Tinned Tomatoes
- Coconut Milk or Cream
- Cumin
- Garam Masala
- Turmeric
- Chilli Powder (Mild or Hot)
- Mango Chutney
- Chicken Stock
- Onion
- Salt & Pepper
- Cornstarch
Is It Worth Searing The Lamb First?
If you are super low on time feel free to pop everything in together, but I feel like the few minutes spent searing and sautéing the ingredients does really help the end result.
Seared lamb, softened onion and cooked spices are much nicer in my opinion. But that is up to you! Less dishes if you chuck it all in together.
How To Make Lamb & Potato Curry In The Slow Cooker
The first step is to sear the lamb, once done pop this on top of some finely diced potatoes in your slow cooker – my slow cooker is 6L.
Then in the same frying pan I add the onion, garlic and ginger and soften that until the onion is clear, then add the spices I am using and cook these off for just a minute or two until fragrant, then scrape it all into the slow cooker.
Then add the rest of the ingredients. I like the extra liquid that this recipe provides, it is lovely to soak up in the rice, you can thicken this at the end with cornflour if you wish.
If your sauce turns out thinner than you’d like, my guide on How to Thicken Slow Cooker Sauce shares several easy ways to achieve a richer consistency.
The recipe is ready once the potatoes are fork tender and the lamb is tender also. All slow cookers differ, so I would allow timing of an extra hour at the end to ensure you get this to the perfect level of doneness. For more guidance on cooking times for different ingredients, you may find my Slow Cooker Cooking Times Chart very helpful.
Adding Vegetables And How To Serve
Feel free to add broccoli, green beans or some spinach in the final half an hour before serving along with the cornflour to thicken.
Serve with rice and sprinkle with the herbs of your choice, this is a lovely recipe.
More Slow Cooker Curry Meal Ideas
If you are a fan of making curry in the slow cooker, then be sure to check out these easy ones below, simply click on the title to see the recipe:
- Slow Cooker Coconut Thai Beef Curry
- Slow Cooker Vegetarian Red Lentil Curry
- Slow Cooker Pumpkin & Chickpea Curry
- Slow Cooker Curried Sausages
Slow Cooker Lamb And Potato Curry Recipe
The full ingredient list and step-by-step instructions are in the recipe card below.
Slow Cooker Lamb and Potato Curry
Slow Cooker Lamb & Potato Curry is a rich, comforting dinner made with tender lamb, soft potatoes, tinned tomatoes and coconut cream, perfect for an easy family meal.
Ingredients
- 600 grams Lamb Shoulder, steaks or stewing meat cut into 2 cm pieces, trimmed of fat
- Salt & Pepper to season
- 4 Large Potatoes, peeled, diced into 1 cm pieces
- 1 White Onion, finely diced
- 4 Garlic Cloves, crushed
- 1 teaspoon fresh Ginger, finely grated
- 1 teaspoon Cumin Powder
- 2 teaspoons Garam Masala Powder
- 1 teaspoon Tumeric Powder
- 1/2 to 1 teaspoon Chilli Powder (mild or hot to suit your tastes)
- 2 Tablespoons Tomato Paste
- 1 Can Coconut Cream (or Milk), 400 mls
- 1 Can Chopped Tomatoes, 400 grams
- 1 Tablespoon Mango Chutney
- 1/2 Cup Chicken or Lamb Stock, 125 mls
- Salt & Pepper to season
- 1 Tablespoon Cornflour
Optional
- Handful of Spinach Leaves
- Head of Broccoli, cut into florets
- Handful of Green Beans, tipped and rinsed
Instructions
- Prepare a 6 litre slow cooker and set aside
- Peel and dice the potatoes into 1 cm pieces and add to the slow cooker
- Slice the lamb into 2cm pieces and sprinkle with a pinch of salt and pepper to season.
- In a frying pan add a little oil and sear the diced lamb, until it is lightly browned and then add this to the slow cooker
- In the same frying pan add the diced onion, crushed garlic and grated ginger and cook on medium low until the onion becomes translucent - approx 2-3 minutes
- Add to this the cumin, garam masala, turmeric and chilli powder, cook for a few minutes until fragrant, stirring often so it does not burn
- Scrape all of this into the slow cooker
- Add to the slow cooker the can of tomatoes, coconut cream, mango chutney and the chicken stock. Stir well.
- Cover the slow cooker and cook on HIGH for 6 hours or LOW for 8-9 hours. Check an hour before time is up to see if the potatoes and lamb is tender, add an extra hour if you find that it is not.
- Half an hour before the end of the cooking time if you wish to thicken your sauce, remove quarter of a cup of the cooking liquid into a small cup, add a tablespoon of cornflour (cornstarch) and mix well to combine
- Pour this back into the slow cooker and stir, replace lid and cook for a further 30 minutes to thicken the sauce.
- This is also the time to add any additional vegetables you may wish to add
- Once the potatoes and lamb is tender, check for flavour, add a little pinch of salt and pepper if desired.
- Serve with rice or on its own and sprinkle with either fresh parsley, mint or coriander (cilantro) and a little mango chutney and naan on the side if you wish.
- Enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 468Total Fat: 14gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 108mgSodium: 327mgCarbohydrates: 45gFiber: 5gSugar: 8gProtein: 39g
This nutrition calculation for Just Slow Cooker Recipes has been automated, please use your discretion with the calculation and use your own if unsure.
I’d Love To Hear Your Thoughts
I hope you love this easy Slow Cooker Lamb & Potato Curry as much as we do. It’s such a lovely comforting dinner for cooler autumn or fall days and one I come back to again and again.
If you try it, I’d love to hear how it turned out for you in the comments below.
Also, if you enjoy this recipe, please leave a ⭐ rating in the recipe card above. Your feedback helps other readers and really supports my recipes.
Thank you so much for visiting and taking the time to try this recipe. I hope you find plenty of slow cooker inspiration here on my blog.
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Happy cooking!
Anna
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