Creamy Slow Cooker Indian-Spiced Lamb Curry with Coconut Milk
This rich, aromatic lamb curry simmers to tender perfection in a slow cooker, infused with warm Indian spices and creamy coconut milk for a comforting, restaurant-quality meal. It's a set-it-and-forget-it dish that delivers deep flavor with minimal effort.
Ingredients
Ingredients
- 1.5 lb lamb shoulder cut into 1.5-inch cubes, trimmed of excess fat
- 1 large onion finely diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons garam masala
- 1 tablespoon ground cumin
- 1 teaspoon turmeric
- 1 teaspoon coriander powder
- 1 cup full-fat coconut milk well-shaken
- 1 cup diced tomatoes canned, with juices
- 1 cup chicken or beef broth
- 1 tablespoon olive oil
- 1 teaspoon salt plus more to taste
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro chopped, for garnish
Notes
Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve overnight. Make-Ahead: This curry freezes beautifully for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop. Variations: For a richer flavor, add 1 tablespoon of tomato paste with the spices. For extra heat, include 1-2 chopped green chilies with the onions. Serve with a side of cooling cucumber raita or a simple green salad.