Lamb Curry for pressure cooker or slow cooker

    I've adapted this lamb curry recipe and have found it works well in the slow cooker and also in a pressure cooker. It's really tasty, not too hot, and made with simple ingredients. You can use various curry pastes but korma or massaman work for me.

    16 people made this


    • 800g diced lamb
    • 1/4 cup plain flour
    • 2-3 tablespoons olive oil
    • 1 large brown onion, chopped finely
    • 2 garlic cloves, crushed
    • 4cm piece fresh ginger, grated
    • sprinkle of chilli flakes
    • 1/4 cup of korma or massaman curry paste
    • 400ml can light coconut milk
    • 1/4 cup water
    • 1 teaspoon Vegetable stock powder (vegeta or similar)
    • 1 cinnamon stick
    • 2 dried bay leaves
    • 1 small sweet potato, grated or finely cubed


    1. Place lamb and flour in a snap lock bag. Season with salt and pepper. Shake to coat.
    2. Heat oil in a frypan. Over a medium heat, cook the lamb for about 3-4 minutes, till browned. Remove from the frypan.
    3. Add onion, garlic and ginger to pan. Cook, stirring, for about 4 to 5 minutes or until tender. Add a sprinkle of chilli flakes and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock powder and water. Bring to the boil.
    4. Transfer this and the cooked lamb to your pressure cooker or slow cooker. Add the cinnamon stick and bay leaves. Add the grated sweet potato. Stir to combine.
    5. For slow cooker: Cook, covered, on LOW for 6 hours or HIGH for 3 to 3 1/2 hours.
    6. For pressure cooker: Cook for 20-25 minutes. If you have an electric pressure cooker, use the 'stew' function. Tender meat usually takes 23 minutes in my electric pressure cooker.
    7. Remove and discard the bay leaves and cinnamon stick. Serve with rice, naan or yoghurt (optional). Also tasty with mashed potato.


    The grated sweet potato will melt into the sauce and help to thicken it. If your slow or pressure cooker has a saute function, you can use it to complete step 3 at the same time as you are cooking the meat in the frypan (step 2). Half korma, half massaman curry paste works well if you don't want it too hot.

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