Lamb Curry, Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 820.4
  • Total Fat: 30.8 g
  • Cholesterol: 130.0 mg
  • Sodium: 634.3 mg
  • Total Carbs: 77.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 49.7 g

View full nutritional breakdown of Lamb Curry, Slow Cooker calories by ingredient
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Number of Servings: 4


    1/4 cup plain flour
    800g dice lamb shoulder
    2 tablespoons olive oil
    1 large brown onion chopped
    2 garlic cloves, crushed
    4cm piece fresh ginger, peeled, grated
    1 long red chilli, finely chopped
    1/4 cup indian madras curry paste
    270ml lite sour coconut milk
    1 teaspoon vegeta gourmet stock powder
    1 cinnamon stick
    1 dried bay leaf
    steamed rice, yogurt, naan bread and chopped fresh coriander to serve.


Place flour and lamb in a snap lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches for 3 to 4 minutes or until browned. Transfer to a 4.5 litre capacity slow cooker.
Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock powder and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
Cook, covered on low for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf.
Serve with rice, yogurt, naan and coriander.

Serving Size: Makes 4 serves

Number of Servings: 4

Recipe submitted by SparkPeople user KAHLUAKEL.

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