A lovely one pot meal of Slow Cooker Lamb and Potato Curry
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.
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 be amended by me to suit our families tastes but I have also added a few adaptions you can make to make it even better.
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 veges if you like.
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.
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.
The ingredients are as follows
please scroll down to printable recipe card further down the post for full information
Coconut Milk or Cream
Chilli Powder (mild or hot)
Salt & Pepper
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.
The first step is to sear the lamb, once done pop this on top of some finely diced potatoes in you slow cooker – my slow cooker is 6L.
Then in the same frying pan I add the onion, garlic and ginger and soften that until onion 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.
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 doneness.
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.
Be sure to check out more delicious slow cooker dinner ideas HERE
Onto my version of Slow Cooker Lamb and Potato Curry
- 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
- Handful of Spinach Leaves
- Head of Broccoli, cut into florets
- Handful of Green Beans, tipped and rinsed
- 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.
I hope you love this one as much as we do, be sure to let me know in the comments below once you have made it.
Thank you so much for stopping by to check out my latest recipe and others on my blog. If you are not already be sure to follow me on Facebook or Instagram for more Slow Cooker deliciousness, and you can register your email in the subscription box below to receive all my recipes as I publish them.
PIN IT! PINTEREST