Slow Cooker Lamb Curry

    3 hours 20 minutes

    This is a very simple curry to make in the slow cooker. Long slow braising extracts all the goodness from the shanks, making this uniquely tasty.


    Victoria, Australia
    2 people made this

    Serves: 4 

    • 4 lamb shanks
    • 3 tablespoons oil
    • 2 cardamom pods, crushed
    • 2 cinnamon sticks
    • 2 large onions, diced
    • 2 teaspoons garlic ginger paste
    • 1 1/2 teaspoons chilli powder
    • 1/2 teaspoon ground fennel
    • 1/2 teaspoon ground coriander
    • 1 teaspoon ground ginger
    • 2 tablespoons yoghurt
    • 5 tomatoes, diced
    • 1 1/2 teaspoons salt
    • 2 1/2 cups water

    Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

    1. Fill a large saucepan with water, bring to the boil, then add the lamb shanks and simmer 20 minutes. Drain.
    2. Heat the oil in a small saucepan. Add cardamom and cinnamon sticks and sizzle. Add onions and cook until golden. Add garlic ginger paste and cook 2 more minutes. Add ground spices.
    3. Whisk in the yoghurt and tomatoes and bring the sauce to a boil. Season with salt. Transfer to the slow cooker.
    4. Add the lamb shanks, cover and cook on low 8 hours or until meat is falling off the bone. Add water as needed so it doesn't dry out. Serve.

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