Slow Cooker Indian-Spiced Lamb Curry with Tomato and Yogurt
A comforting lamb curry slow-cooked with fragrant Indian spices, tomatoes, and creamy yogurt for a rich, tender dish. This indian-inspired lamb ready in about 440 minutes pairs cut into 1.5-inch cubes lamb shoulder, vegetable oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, cut into 1.5-inch cubes lamb shoulder
- 2 tbsp vegetable oil
- 1 large, finely chopped onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 tsp ground cinnamon
- 14 oz canned crushed tomatoes
- 1/2 cup plain yogurt
- 1.5 tsp salt
- 1 cup water
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until golden brown.
- Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
- Step 3: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, 1 tsp red chili powder, and 1/2 tsp ground cinnamon; cook for 1 minute, stirring constantly to toast the spices.
- Step 4: Transfer the spice mixture to a slow cooker. Add 1.5 lbs cubed lamb shoulder, 14 oz canned crushed tomatoes, 1.5 tsp salt, and 1 cup water. Stir gently to combine.
- Step 5: Cover and cook on low for 7-8 hours or on high for 4 hours until lamb is tender.
- Step 6: Stir in 1/2 cup plain yogurt just before serving to add creaminess. Garnish with 1/4 cup chopped fresh cilantro.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow Cooker Indian-Spiced Lamb Curry with Tomato and Yogurt take to make?
Total time is about 440 minutes (20 min prep + 420 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow Cooker Indian-Spiced Lamb Curry with Tomato and Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Slow Cooker Indian-Spiced Lamb Curry with Tomato and Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow Cooker Indian-Spiced Lamb Curry with Tomato and Yogurt for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow Cooker Indian-Spiced Lamb Curry with Tomato and Yogurt?
Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Slow-Cooked Indian Lamb Curry with Garam Masala and Coconut Milk
Slow-Simmered Kashmiri Lamb Rogan Josh
Slow-Cooked Rogan Josh Lamb Curry with Kashmiri Spices
Slow-Cooked Lamb Rogan Josh with Kashmiri Red Chilies
Slow-Cooked Kashmiri Lamb with Saffron and Yogurt
Northern Indian-Spiced Lamb Curry with Tomato and Yogurt
