Lamb Curry Recipe (Slow Cooker or Instant Pot)

Lamb Curry is a hearty meal that’s easy to prepare & delicious. This easy lamb curry recipe results in fall apart tender meat that’s perfectly spiced. You can make it on the stove, or in the slow cooker or instant pot.

Now that Fall is here, I’m all about bringing out the slow cooker and making hearty dishes that warm you up. Enter this Indian Lamb Curry. 

This Easy Lamb Curry is rich, tangy, and all around delicious. 

How to make lamb curry extra delicious

  • Serve it over basmati rice to soak up all that delicious sauce. 
  • Add a dollop of yogurt to make it extra creamy. 
  • Bonus points if you eat it in your PJs on the sofa with a good glass of wine. 

What is the best lamb to use for curry? 

  • I like to use bone-in lamb for this recipe. The bones add loads of flavor and at the end of the cook time, the meat will be falling off the bone, so you can easily pick them out of your curry. However, you can also use boneless cuts of lamb if you prefer. 

Regardless of whether you’re using bone-in or boneless lamb, you should be sure to look for flavorful cuts of lamb like lamb shoulder or lamb shanks. 

How to make lamb curry on the stove:

Brown the lamb in a large dutch oven or skillet. Set aside. Add onions, garlic and curry and saute for 3-5 minutes longer. Return lamb to skillet along with remaining ingredients (except yogurt). Bring to a simmer and cook 45 minutes – 1 hour until lamb is tender. Stir in yogurt and serve. 

Overhead shot of bowl of lamb curry served over rice with dollop of yogurt and charred lemon slices.

How to make it in the slow cooker:

  • Brown the lamb in a large skillet before adding it to the slow cooker. This adds lots of extra flavor. 
  • Brown onions, garlic and curry powder in the same skillet and then add to the slow cooker. 
  • Add all ingredients to slow cooker and cook on LOW for 6 hours or HIGH for 4 hours. 
  • Stir in greek yogurt and serve. 

Tips for making slow cooker lamb curry:

  • If you’re short on time, you can skip browning the lamb, onions, and garlic, but it does add a lot of flavor to this dish. 
  • You can add potatoes, cauliflower, peas or green beans to this curry. Simply add cubed potatoes, chopped cauliflower or frozen green beans to this curry recipe. Add potatoes or cauliflower to the crockpot during the last 45 minutes of cook time. Or, add frozen green beans or peas to the crockpot during the last 15 minutes of cook time. 
  • If you don’t own a slow cooker, you can also make this easy Lamb Curry in an Instant Pot (see below).

How to make it in the instant pot:

Brown the lamb using the SAUTE function of your Instant Pot. Set aside. Add onions, garlic and curry and saute for 3-5 minutes longer. Return lamb to Instant Pot along with remaining ingredients (except yogurt) and cook on manual HIGH pressure for 60 minutes. Stir in yogurt and serve. 

Overhead shot of bowl of lamb curry next to bowl of rice and tomatoes & cucumbers.

How to store it:

This Indian Lamb Curry will keep in the refrigerator for up to five days. It’s flavors will continue to develop over time. You can also freeze this curry for up to three months. 

What to serve with lamb curry:

  • Naan bread
  • Basmati rice
  • Yogurt
  • Cilantro
  • Fresh tomatoes & cucumbers

Lamb curry with coconut milk:

If you’d like to make this lamb curry dairy-free, simply substitute coconut milk for the yogurt. Stir 1/2 full fat coconut milk into the cooked lamb and turn the temperature of the slow cooker to HIGH, allow to simmer for 30 minutes before serving.

Wine with Lamb Curry:

  • Dry Riesling is a great match for this dish. It’s hint of sweetness will tame down the heat while its acidity stands up to the bold blend of spices.
  • Gewurztraminer is another lightly sweet wine that will pair well with curry.
  • Grenache is a great red wine option for this dish.
Overhead shot of bowl of lamb curry next to bowl of rice and tomatoes & cucumbers, and hands holding glass of red wine.

Lamb Recipes: 

More Indian Food Recipes: 

Overhead shot of bowl of lamb curry served over rice with dollop of yogurt and charred lemon slices.

Lamb Curry

Lamb Curry is a hearty meal that’s easy to prepare & delicious. This easy lamb curry recipe results in fall apart tender meat that’s perfectly spiced. 
4.7 from 13 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6 people

Ingredients

  • 3 pounds bone-in (or 2 pounds boneless, American lamb stew meat, lamb shanks, and/or lamb shoulder steaks)
  • 2 Tablespoons extra virgin olive oil
  • 2 medium onions (minced)
  • 4 cloves garlic (minced)
  • 2 Tablespoons curry powder
  • 1 Tablespoon ground coriander
  • 1 Tablespoon cumin
  • 1 teaspoon kosher salt
  • 1 cup crushed tomatoes
  • 1 cup bone broth or chicken stock
  • 1/2 cup greek yogurt
  • Salt and pepper (to taste)
  • Juice of lemon

For Serving:

  • Basmati rice
  • Yogurt
  • Cilantro
  • Tomatoes and Cucumbers

Instructions

Stovetop Directions:

  • Brown the lamb in a large dutch oven or skillet. Set aside.
  • Add onions, garlic and curry and saute for 3-5 minutes longer.
  • Return lamb to skillet along with remaining ingredients (except yogurt). Bring to a simmer and cook 45 minutes – 1 hour until lamb is tender. Stir in yogurt and serve. 

Slow Cooker Directions:

  • Heat olive oil in a large, heavy skillet over medium high. Once hot, add the lamb and brown on all sides, working in batches if necessary to avoid crowding the pan. Place in slow cooker.
  • Add onions, garlic and curry powder to the skillet and cook until onions have softened, 3-4 minutes. Place in slow cooker.
  • Add remaining ingredients (except yogurto slow cooker and cook on LOW for 6 hours. Stir in yogurt and season to taste with salt and pepper. Serve with basmati rice, yogurt and cilantro, if desired.

Instant Pot Directions:

  • Brown the lamb using the SAUTE function of your Instant Pot. Set aside.
  • Add onions, garlic and curry and saute for 3-5 minutes longer.
  • Return lamb to Instant Pot along with remaining ingredients (except yogurt) and cook on manual HIGH pressure for 60 minutes. Stir in yogurt and serve. 

Notes

If you would like to make this curry spicy, add cayenne pepper. 
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

Equipment

Nutrition

Calories: 296kcal | Carbohydrates: 11g | Protein: 33g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 93mg | Sodium: 608mg | Potassium: 719mg | Fiber: 2g | Sugar: 5g | Vitamin A: 139IU | Vitamin C: 9mg | Calcium: 84mg | Iron: 5mg

14 thoughts on “Lamb Curry Recipe (Slow Cooker or Instant Pot)”

  1. 5 stars
    I never really liked lamb much even back when I still ate meat, but I’m definitely curious to try this curry recipe. I’ll try using tempeh as the protein… I think that would hold up to all the yummy flavors! Thanks for sharing!

    Reply
  2. you indicate yogurt can replace the coconut milk but in the ingredient list you list the yogurt but no mention of the coconut milk?? i would like to make it using the coconut milk,, how much should i use?? THANK YOU!!

    Reply
  3. 5 stars
    This recipe is so easy and delicious! To make it so much quicker I used a half leg of lamb and put it in whole, once cooked it all falls off the bone into the sauce. Also, cooked in the oven for 5 hours on 140 as I don’t have a slow cooker (I had to add more liquid) but otherwise it worked really well.

    Reply
    • This dish is simple to prepare and delightful to eat! I took a half leg of lamb and placed it in whole to help it go faster; once done, it all slips off the bone and into the sauce. Also, because I didn’t have a slow cooker, I cooked it in the oven for 5 hours at 140 degrees (I had to add additional liquid), but it turned out well.

      Reply
  4. 5 stars
    From your lemon pasta post come to this article, you help me prepare not only breakfast but also dinner lol
    Actually, I’ve just been given a piece of lamb and don’t know what to cook yet. Thank you for your recipe, Erin

    Reply
  5. 5 stars
    We recently raised and butchered our own lambs. I haven’t cooked with lamb a whole lot in the past. I came across your recipe and thought I’d give it a try. My husband (and me) absolutely LOVED it!! He ate leftovers all week and then requested I make it again a week later. My 4 kids, 9 and under, all happily ate it as well. Thank you for this delicious recipe. I know we’ll be having a lot of it in the months ahead.

    Reply

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