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Close up of lamb curry in serving dish.
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5 from 6 votes

Slow Cooker Lamb Curry (Lamb Bhuna)

A delicious warming lamb bhuna curry cooked in your slow cooker, packed with vegetables and with a thick spiced sauce. Adjust the spice level to suit your household.
Course Main Course
Cuisine British, Indian
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings 4
Calories 280kcal


  • 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 mange tout
  • 100 g broccoli
  • fresh coriander, to serve chopped


  • 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.
  • 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.
  • 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.
  • Add the lamb and vegetables to the slow cooker pot, stir to combine, and cook for 4-5 hours on high or 7-8 hours on low.
  • Garnish with fresh coriander and extra red chilli, if you like, and serve with basmati rice.


Calories: 280kcal | Carbohydrates: 16g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 89mg | Sodium: 106mg | Potassium: 751mg | Fiber: 4g | Sugar: 6g | Vitamin A: 480IU | Vitamin C: 58.6mg | Calcium: 78mg | Iron: 4.4mg