This slow-cooked lamb curry was the easiest and best damn curry I’ve ever had in my life.  Big call I know, but it was.

We had been out for the day, we actually went bush walking so I popped a lamb shoulder in the slow cooker before I left.  I knew we’d come home hungry, tired and exhausted.  I thought we’d just have some veggies with it but my husband really wanted a curry.

So when we came home I pulled the meat off the bone, chucked in some spices and this is what I came up with.  It was soooo good and took all of 5 minutes.  Being a lamb shoulder it was cost-effective too!

You can find our curry powder, tomato paste, naan bread, and cauliflower rice recipe on our website.

February 20, 2018
  • 10m
  • 8h 20m
  • 8h 30m
  • 1

Ingredients

  • 2 brown onion
  • 2 garlic clove
  • 1 lamb shoulder (any size is fine)
  • 1 tbsp. paprika
  • 1/2 c water
  • 1 tbsp. curry powder
  • 1 tbsp. ground coriander powder
  • 1/2 tbsp. turmeric powder
  • 1/2 c tomato paste
  • 400 mL tinned coconut cream

Instructions

  1. Place onions, garlic, lamb shoulder, water, and paprika in the slow cooker. No need to brown the meat first.
  2. Cook on low for 6-8 hours (longer if needed).
  3. Once cooked, pull the meat off the bone, remove any fat and sinew. Set aside while you prepare the other ingredients.
  4. Add onions, garlic, and juice from the slow cooker into a frying pan.
  5. Add curry powder, coriander powder and turmeric powder and cook for a couple of minutes on medium-high heat or until the spices have incorporated.
  6. Add tomato paste and the lamb meat and cook for a further 5 minutes.
  7. Add coconut cream and let this simmer for about 10 minutes on low.
  8. Serve with brown, white or cauliflower rice.

Nutrition

  • 6