A lamb curry is like a warm hug in winter. It gives comfort, spice and flavours that you just can’t beat. If you are looking for a dish where you literally throw the ingredients together and let the cooking do the rest, then this is just perfect. A dish that we know your family will love as long as they can handle a little spice! 

Slow Cooked Lamb curry 

Serves 5 | Calories 414 | Fat 23.5 g | Carbs 6.1 g | Protein 42 g 



  • 1kg Lamb Shoulder cut into pieces
  • 1/2 cup plain yogurt
  • 1 tsp turmeric
  • 1 tsp pink or celtic salt
  • 4 tbsp olive oil
  • 1/2 cup red onion diced
  • 1 tbsp garlic freshly cut
  • 1 tsp ginger finely cut
  • 2 green chillies finely cut
  • 1 tbsp red chilli powder
  • 2 tbsp coriander powder
  • 1 tsp garam masala powder
  • 1/2 tsp pink or celtic salt
  • 1 and 1/2 cups tomato puree or tomato passata
  • 3/4 cup of water
  • 1 tbsp coriander chopped
  • 2 handfuls of green beans 



  1. Marinate the lamb in yogurt, turmeric and salt and set aside for half an hour.
  2. In your slow cooker or pressure cooker, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown and fragrant.
  3. In a slow cooker, add the marinated lamb, three tablespoons of oil, green chillies, red chilli powder, coriander powder, garam masala, salt, tomato puree and water. Mix well and cook on high for 6-8 hours till the lamb is tender or in a pressure cooker for 45 min. Add the green beans and cook for 5 min before serving on a bed of rice.



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