Easy Lamb Curry in Slow Cooker

• lamb↗650g 650g

  shoulder, cut into large pieces

• rapeseed oil↗2 tbsp 2 tbsp
• onion↗2 2

  coarsely chopped

• garlic cloves↗5 5

  minced

• ginger↗5cm piece of 5 cm piece of

  grated

• cumin↗2 tsp 2 tsp
• garam masala↗2 tsp 2 tsp
• cinnamon↗1 tsp 1 tsp
• chili powder↗1 tsp 1 tsp

  (mild or hot)

• green chili↗1 1

  seedless, if you don't like it hot, sliced

• tomato paste1 tbsp 1 tbsp
• Greek yogurt↗300g 300g
• coriander↗1 small bunch 1 small bunch

  chopped

• toasted almond slices↗2 tbsp 2 tbsp
• rice↗

  for serving

Step-by-step instructions

1. 1

   If needed, preheat the slow cooker. Season the lamb, then sear it in batches for 5‑8 minutes, using a little oil for each batch. Transfer each batch of lamb to the slow cooker.

2. 2

   Place the onion in a skillet with a slightly larger amount of oil and sauté, stirring, for about 10 minutes until soft. Add garlic, ginger, spices, chili and tomato paste, and sauté for another minute. Transfer everything to the slow cooker.

3. 3

   Pour 200 ml of boiling water into the slow cooker and mix well. Cook on low setting for at least 6 hours.

4. 4

   After at least 6 hours of cooking, add the yogurt and mix well. Close the lid and cook for another ½‑1 hour on low. Don't worry if the sauce separates slightly; just stir well before serving. Once ready, sprinkle with cilantro and toasted almond slices and serve with rice.