Slow Cooker Lamb Curry (Lamb Bhuna)

Close up of lamb curry in serving dish, garnished with coriander.

4.93 from 14 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

Cook Time 5

Total Time 5 20

Servings

Calories 285kcal

Author Lucy Allen | BakingQueen74

Equipment

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

UK Measurements - US Measurements

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

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.

Nutrition