Slow Cooker Rajpura-Style Spiced Lamb Curry

By AislePrompt Editorial · Published 2026-05-28 · Updated 2026-05-28

Tender lamb simmered with a blend of aromatic spices inspired by the rich Punjabi flavors you might find in Rajpura, delivering a comforting, hearty curry. This Indian-inspired slow-cooker recipe, ready in about 380 minutes, pairs yellow onion, finely chopped, ginger paste, garlic paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, 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

• 2 lbs bone-in lamb shoulder, cut into 2-inch pieces
• 1 large yellow onion, finely chopped
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 1 cup tomato puree
• 1/2 cup plain yogurt
• 3 tbsp vegetable oil
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1 1/2 tsp salt
• 1 1/2 cups water
• 1/4 cup fresh cilantro leaves, chopped

The slow cooker we’d leave this in all day → Best Slow Cookers in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped yellow onion and sauté for 8 minutes until golden and translucent.
2. Step 2: Add 2 tbsp ginger paste and 2 tbsp garlic paste to the onions, cooking for 2 minutes until fragrant.
3. Step 3: Stir in 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, and 1 tsp red chili powder, cooking for 1 minute to release the spices' aromas.
4. Step 4: Add 2 lbs bone-in lamb shoulder pieces to the skillet, browning them on all sides for about 5 minutes.
5. Step 5: Transfer everything into a slow cooker and add 1 cup tomato puree, 1/2 cup plain yogurt, 1 1/2 tsp salt, and 1 1/2 cups water. Stir to combine.
6. Step 6: Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the lamb is tender and the sauce thickens.
7. Step 7: Stir in 1 tsp garam masala and garnish with 1/4 cup chopped fresh cilantro leaves before serving hot with basmati rice or naan.