Slow cooked lamb curry

Paul Merrett cooks a creamy and aromatic lamb curry recipe inherited from a Goan family friend
By Paul Merrett
Slow cooked lamb curry
  • Rating:
  • Serves: 2-4
  • Cook Time: 2 hours 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 heaped tbsp chopped onions
  • splash vegetable oil
  • 2 garlic cloves, chopped
  • 1 inch fresh ginger, sliced or grated
  • 4 cloves
  • 1/2-1 cinnamon sticks
  • 6 cardamom pods, split
  • 2-3 chillies, sliced (optional)
  • 450 g lamb shoulder, cut into cubes
  • 500 g carton plain yogurt
  • 1 lemon, juice
  • 3-4 tbsp coconut cream, (optional)

For the korma mix

  • 1 tbsp ground coriander
  • 1-2 tsp ground almonds
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder


1. Fry onions in a little oil until softened and lightly golden. Add the garlic, ginger, cloves, cinnamon stick, cardamom and chilies if using. Fry for a couple more minutes until the garlic is softened and the pan aromatic.

2. Mix together the korma ingredients with a pinch of black pepper and add to the pan. Cook for a minute or two until you can smell the spices.

3. Add the lamb and cook for five minutes to brown on all sides. Then empty the carton of yoghurt into the pan and cook over a low heat. If necessary add a little water to let the sauce down a little. Season with salt to taste. Cook until the lamb is tender (about 2 hours) over a low heat until the meat is soft but still holding its shape.

4. Once almost ready to serve add a squeeze of lemon juice to taste. Add the coconut cream and heat through, mixing well. Then serve.

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