Full of warming spice and vegetable goodness, this slow cooker lamb curry or lamb bhuna is perfect for weekday meals and will make your house smell divine as it cooks away.
In the colder months, I have the need to make warming dishes to help ward off freezing cold, icy days. Curries are just what is needed.
Bring on my slow cooker lamb curry, which is also packed with vegetables to make it go further and add loads of goodness.
This is my Slow Cooker Lamb Bhuna recipe, with a thick sauce I reduce in a pan before adding to the slow cooker.
That initial prep goes to add loads of flavour and ensure a thick sauce.
Thick sauces can be difficult to achieve in the slow cooker without resorting to artificial thickeners like cornflour, which are a bit of a faff!
So do follow those steps outlined below if you have time.
Jump to:
What is a Bhuna
When an Indian curry is called a Bhuna this refers to the type of cooking rather than the spices used in the dish.
This is different for example to a Dopiaza which refers to a curry with an onion base (dopiaza means two onions).
The word bhuna itself is an Urdu word that refers to browning or frying.
Often the sauce of a bhuna curry is fried on a high heat after cooking, the purpose of this being to thicken the sauce, reducing it down, and bring the flavour to the fore.
A Lamb Bhuna is a medium-spiced curry dish with tomatoes and onions as the base, with lamb and sometimes with vegetables added to the thick sauce.
My Slow Cooker Lamb Bhuna fits the bill with its thickened sauce, though of course I do not claim this to be the authentic method for making this type of curry.
It is my take on a warming slow cooker lamb curry, which the whole family enjoys!
Curry staples
You don’t need a spice cupboard filled to the rafters to make this slow cooker lamb curry, just ground cumin, coriander, turmeric and garam masala.
Then you’ll also need fresh onions, garlic, ginger (can be replaced with lazy ginger in a jar or ginger puree) and a red chilli (can also be replaced with lazy red chilli in a jar if needed), which are staples I usually have on hand.
And once you have the spices in you can make lots of different curries too.
It really is worth buying a few jars of spices as you can use them to make many more curries and different dishes after.
Cuts of lamb
I use lamb neck fillet for this recipe as it is cheap and works well with the long slow cooking.
You sometimes have to dice it yourself but that doesn’t take long to do and is worth it for saving a few pence!
Other cuts of lamb you could use in this slow cooker lamb curry are lamb leg or shoulder, lamb steaks or diced lamb from the supermarket. All work well.
The dish is also even better reheated the next day when the flavours have mingled even more.
Slow cooker lamb curry is such a great way to cook up a curry and make sure it is full of flavour!
Tips for a thick sauce
Slow cooker sauces can go watery if you are not careful.
I like to make my bhuna curry sauce in a pan first to ensure that it is thick and not watery, and that the spices are fried off to release their flavours.
This way I can reduce the sauce, which isn’t really possible in the slow cooker as it keeps in all the moisture.
I used the same technique for my slow cooker vegetable curry too.
If you make my slow cooker chicken pasanda you can even just throw all the ingredients in if you are short on time, it still works well.
If you want to save time and not bother with making the sauce up in a pan first, you could also cook the lamb curry on high with the lid off for a couple of hours at the end of the cooking time, which should help achieve similar results.
Let me know which method you find makes a more authentic bhuna curry!
The lamb pieces are so tender from the long slow cooking, they melt in the mouth.
The flavours of the curry spices combine and develop too during the long cooking time, making a lovely rich flavour.
Ingredients
Here are the ingredients you will need for this lamb curry. Get the quantities in the recipe card at the bottom of the page!
- oil – I use a vegetable oil to fry the ingredients for this curry.
- onions – forms one of the base ingredients for the curry.
- fresh garlic – alternatively you can use dried garlic/garlic powder or garlic puree
- fresh ginger – alternatively you can use ginger puree
- ground cumin, ground coriander, ground turmeric, garam masala – these staple Indian spices give the flavour to the curry.
- red chilli – alternatively you can use chilli powder. If you can get it, I prefer to use Kashmiri chilli powder which has great flavour and a really deep red colour. This is available in Asian food stores or specialist stockists.
- tin of tomatoes
- diced lamb neck fillet – or lamb steaks or ready-diced lamb (such as leg or shoulder) from the supermarket also work well.
- peppers, green beans – the vegetables you use can easily be swapped for what you have on hand or prefer. Mushrooms, carrots, cauliflower, spinach work well. I have also made this with broccoli and mange tout.
- fresh coriander – as a garnish.
Instructions
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this slow cooker lamb curry recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
In this slow cooker Lamb Bhuna recipe, to ensure a thick sauce, I prepare the sauce in a pan first and reduce it.
Step 1. Heat the oil in a pan and fry the onions for a few minutes. Add the fresh garlic and ginger and fry for 1-2 minutes more.
Step 2. Add the spices and red chilli and fry for 1-2 minutes more.
Step 3. Add the tin of tomatoes and water and bring to the boil. Reduce to a simmer and cook until the sauce has thickened and the water has evaporated. Add salt to taste.
Step 4. Brown the diced lamb in a pan (to save on washing up, use the same pan as for the sauce).
Step 5. Pour the sauce into the slow cooker.
Step 6. Put the browned lamb into the slow cooker pot.
Step 7. Add the vegetables, then stir. Cook on high for 4-5 hours or on low for 7-8 hours.
Step 8. Serve garnished with chopped fresh coriander with rice and naan bread.
Note: If you are short on time and are not worried about the sauce being thinner or having to use cornflour to thicken it, you can skip the part where you prepare the sauce in a pan and put all the ingredients straight in the slow cooker.
Do still brown off the meat if you can. Flavours will be better if you follow the full instructions above as shown.
How to thicken the sauce (alternative method)
If you skipped the sauce preparation on the stovetop, you can thicken the sauce either:
- with cornflour paste (follow the instructions on your pack of cornflour to make a paste with a little water before adding it into your dish) or
- by switching to high and cooking with the lid off for the last 1-2 hours.
Side dishes
Serve with naan bread, basmati rice, raita (cucumber/onion/natural yoghurt), onion bhajis, pakora, poppadoms.
Adding a vegetable curry as a side dish will make it more like an Indian restaurant meal!
Recipe variations
- Switch the vegetables to whatever you have on hand. Butternut squash, red peppers, baby sweetcorn and spinach, mushrooms all work well.
- Add more fresh chilli or chilli powder if you are a spice fiend!
Storage
Leftover curry can be stored in a lidded container in the fridge for up to 3 days.
Can be frozen in portions for future meals. Freeze for up to 6 months.
More slow cooker curries
If you love this Lamb Bhuna curry check out the other slow cooker curries on the blog:
Recipe
Slow Cooker Lamb Curry (Lamb Bhuna)
Ingredients
- 4 small onions sliced
- 2 tsp vegetable oil
- 2 cloves garlic crushed
- 2 cm piece fresh ginger grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 red chilli chopped finely, I remove the seeds
- 400 g tin chopped tomatoes
- 1/4 can cold water
- salt to taste
- 550 g lamb neck fillet diced in cubes
- 75 g green beans
- 1 red bell pepper
- 1 yellow bell pepper
- fresh coriander, to serve chopped
Equipment
Instructions
- Heat the oil in a wok or frying pan and fry the onions for 2-3 minutes. Add the garlic and ginger and fry for another minute or two.4 small onions, 2 tsp vegetable oil, 2 cloves garlic, 2 cm piece fresh ginger
- Add the spices and red chilli and fry for another minute or two, then add the tin of chopped tomatoes and water and bring to the boil. Turn down to a simmer and cook until the sauce has thickened, and most of the water has evaporated. Add salt to taste.2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp garam masala, 1 red chilli, 400 g tin chopped tomatoes, 1/4 can cold water, salt
- Once the sauce has thickened, transfer it to your slow cooker pot.
- In the same wok or pan, fry the lamb cubes for 4-5 minutes (no need to add any more oil) until brown all over.550 g lamb neck fillet
- Add the lamb and prepared vegetables to the slow cooker pot, stir to combine, and cook for 4-5 hours on high or 7-8 hours on low.75 g green beans, 1 red bell pepper, fresh coriander, to serve, 1 yellow bell pepper
- Garnish with fresh coriander and extra red chilli, if you like, and serve with basmati rice.
Notes
- with cornflour paste (follow the instructions on your pack of cornflour to make a paste with a little water before adding it into your dish) or
- by switching to high and cooking with the lid off for the last 1-2 hours.
- Switch the vegetables to whatever you have on hand. Butternut squash, red peppers, baby sweetcorn and spinach, mushrooms all work well.
- Add more fresh chilli or chilli powder if you are a spice fiend!
Simon says
A vindaloo isn’t a curry with lots of chilli’s its a curry cooked in vin or wine.
bakingqueen74 says
thanks, I have amended now to remove the reference to vindaloo
Francis McGlinchey says
Simon.
Where did you learn that ?
Jill Wakefield says
Great curry! Meat was lovely and tender, great flavour, gentle heat. Everyone loved it!
Followed the recipe as is, except I added half a teaspoon of chilli powder with the other spices. I also steamed the veg for a few minutes and added 10 minutes before serving to keep some crunch!
I reckon any cut of meat that suits a slow cook would work great in this dish.
bakingqueen74 says
Brilliant thanks Jill!
Sarah James @ Tales From The Kitchen Shed says
Your lamb curry looks delicious Lucy, perfect for this time of year. I like the idea of thickening the sauce before you put it into the slow cooker.
bakingqueen74 says
Thanks Sarah, it really warmed us up. Thanks for joining in with the Slow Cooked Challenge so regularly too 🙂
Ceri @Natural Kitchen Adventures says
This looks so tasty Lucy. It makes me want to run to the cupboard to get my slow cooker out, and to the butchers to get some lamb neck! What a warming dish for cold jan!
Jemma @ Celery and Cupcakes says
THis looks wonderful. I love using my slow cooker, it’s amazing what you can make in them.
Janice (@FarmersgirlCook) says
Yes please! this is definitely the time for slow cooked meals and curry is always a winner. I have a recipe that I’ll link up very soon.
bakingqueen74 says
Great news Janice, can’t wait to see it!
Heidi Roberts says
This looks like a great recipe for this type of weather. I used my slow cooker quite a few times over this holiday!
bakingqueen74 says
Thanks Heidi, yes definitely slow cooker season right now!