This is the kind of curry you make on a slow, grey morning — one where you’ve got time to potter, sip tea, and let something gorgeous bubble away while the house fills with a smell that honestly could heal heartbreak. I made this last Sunday with the windows fogged up and my slippers half hanging off, and I can say — without a speck of drama — it’s one of the most comforting things I’ve ever cooked.
The lamb melts in your mouth like it’s been soaking in affection, and the coconut milk at the end makes it all lush and velvety. And because it’s a slow cooker job, you can let it do its thing while you nap, reorganise the spice shelf, or just stare out the window with a biscuit. Bliss.
Why You’ll Love It
- Low effort, big flavour — let your slow cooker do the graft while you pretend to be busy.
- Proper comfort food — rich, spiced, and warming to the bone.
- Perfect for leftovers — the kind of dish that tastes even better the next day.
- Customisable heat — keep it mild for the kids or fire it up for yourself.
- Nutritious without shouting about it — packed with veggies and spinach.
- Freezer-friendly — make double, freeze half, future-you will love you.
Ingredients
- 2 tbsp olive oil
- 600g diced lamb leg
- 2 onions, chopped
- 4 carrots, thickly sliced
- 3 garlic cloves, crushed
- 5cm piece fresh ginger, grated
- 2 green chillies — 1 chopped, 1 sliced
- 1 tbsp garam masala
- 2 tsp ground cumin
- 1 tsp cinnamon
- 15g fresh coriander — leaves picked, stalks chopped
- 400g tin chopped tomatoes
- 100ml lamb stock
- 400ml light coconut milk
- 125g spinach
- Rice or naan, to serve
How to Make It
Brown that lamb:
Heat a splash of oil in a pan and brown the lamb in batches. Don’t crowd the pan — it’s not a party. Just let the edges caramelise. Once browned, season and chuck it into the slow cooker.
Soften the base:
In the same pan, add the rest of the oil and gently cook the onions and carrots for about 10 minutes, until soft and golden-ish. That sweetness? Key to a deep, lovely curry.
Wake up the spices:
Add garlic, ginger, chopped chilli, and all your dry spices (garam masala, cumin, cinnamon). Toss in the coriander stalks too. Stir for a minute until your kitchen smells like heaven. Then scrape it all into the slow cooker.
Pour and forget (for a bit):
Tip in the chopped tomatoes and lamb stock. Give it a stir, slap the lid on, and cook on LOW for 6 hours. Go live your life. Just don’t forget it’s on.
Stir in the creaminess:
After 6 hours, add the coconut milk. Give it a swirl. Cook for another 30 minutes with the lid off, just to let things thicken slightly.
Finish with greens:
Toss in the spinach about 5 minutes before serving. It’ll wilt quickly and stay vibrant — no soggy greens, please.
Common Mistakes and How to Dodge Them
Why’s my curry watery?
Probably too much stock or the lid’s been on the whole time. Crack it open for the last half hour and let it reduce a bit.
Lamb’s still tough!
It just needs longer. Some cuts are stubborn — give it another hour and it’ll soften right up.
Sauce too thin?
Blend a spoonful or two of the carrots and onions and stir back in. Works like magic and keeps the flavour intact.
Too spicy?
Dollop of yogurt on top or a splash more coconut milk can calm things down.
Storage and Reheating
- Fridge: Keeps beautifully for 3–4 days in a sealed container.
- Freezer: Freeze in portions for up to 3 months. Label it, or you’ll forget what it is.
- Stovetop reheat: Gently warm in a pan, stirring now and then.
- Microwave: Heat in bursts, stirring in between — about 3–5 minutes total.
Frequently Asked Questions
Can I use lamb shoulder instead of leg?
Yep, shoulder works brilliantly in slow cooking. Might even be better — more fat means more flavour.
Can I skip browning the meat?
Technically yes, but flavour-wise, don’t. That caramelisation adds loads.
Can I make this ahead?
Absolutely. In fact, do. It’s even tastier the next day when the flavours get all cozy.
Is it freezer-friendly?
100%. Just don’t freeze it with the spinach — add that fresh when reheating if possible.
Nutrition Facts (Per Serving):
- Calories: 214
- Fat: 12g
- Carbs: 9g
- Protein: 18g
- Sodium: 563mg
- Sugar: 4g
More Hairy Bikers Recipe:
Hairy Bikers Lamb Curry Slow Cooker
Description
A rich, slow-cooked lamb curry full of tender meat, warming spices, and a creamy coconut finish — cozy, comforting, and low effort.
Ingredients
Instructions
- Brown lamb in batches, then transfer to slow cooker.
- Soften onions and carrots, add garlic, ginger, chillies, and spices. Cook 1 min.
- Add to slow cooker with tomatoes and stock. Cook on LOW for 6 hours.
- Stir in coconut milk and cook uncovered for 30 minutes.
- Add spinach just before serving. Serve hot with rice or naan.
Notes
- Use lamb shoulder if you want extra tenderness and richness.
- Add spinach at the end to keep it green and vibrant.
- For a thicker curry, remove lid for the last 30 mins or blend a few veg into the sauce.
- Adjust chilli to your liking — it’s your curry now.