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Crock Pot Lamb Curry

Crock Pot Lamb Curry

The ultimate comfort food, Crock Pot Lamb Curry is a rich blend of spices and tender lamb that creates an unforgettable dish. Perfect for cozy nights in or gatherings with friends, this easy weeknight dinner is sure to please. Make it tonight for a meal that warms both the heart and soul!
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings: 7 servings
Course: Dinner
Cuisine: Indian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 Tbsp avocado oil
  • 1 large yellow onion diced
  • 6 cloves garlic minced
  • 1 Tbsp fresh ginger peeled and grated
  • 2 tsp ground paprika I use sweet paprika, not smoked
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 1/2 tsp ground turmeric
  • 1 tsp garam masala
  • ½ tsp red pepper flakes
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cardamom optional
  • 1 1/2 tsp sea salt to taste
  • 3 to 4 lbs lamb stew meat
  • 2 cups chicken or beef broth low-sodium broth recommended
  • 2 Tbsp tomato paste
  • 4 cups baby spinach chopped (fresh or frozen works)
  • 1 cup plain Greek yogurt or more to taste

Equipment

  • Crock Pot

Method
 

  1. Heat the avocado oil over medium-high heat in a large skillet and add the chopped yellow onion. Sauté onion for 5 minutes or until softened.
  2. Add garlic, grated ginger, and all of the spices and continue sautéing until everything is very fragrant, another 2 to 3 minutes. If you need to deglaze the pan with a few tablespoons of water due to all of the spices, feel free to do so!
  3. Transfer the sautéed onion mixture to your Crock Pot.
  4. Add the remaining ingredients, except for the spinach and yogurt, to the Crock Pot (lamb stew meat, broth, and tomato paste). Stir well and secure the lid on the Crock Pot.
  5. Cook for 6-8 hours on low heat or 4-5 hours on High heat.
  6. Just before you’re ready to serve, stir in the baby spinach and yogurt to the lamb curry. Allow the curry to sit until spinach is wilted.
  7. Serve with saffron rice and enjoy!

Notes

  • Tip 1: Replace the Greek yogurt with full-fat canned coconut milk for a dairy-free option.
  • Tip 2: If you have leftovers, store them in an airtight container in the fridge for up to three days.
  • Tip 3: This curry freezes well. Consider portioning it into freezer-safe containers for future meals.
  • Tip 4: Pair it with saffron rice or naan for the perfect meal.
  • Tip 5: Adding more spinach or other greens can enhance the dish's nutritional value.