Easy Slow Cooker Lamb Curry


  • 1 tbs of oil (whatever you have on hand)
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 125 ml beef stock (half a stock cube)
  • 1 400g tin of chopped tomatoes
  • 1 Tbs of oil
  • 500g of lamb (you could use pork or chicken), cut into bite size pieces
  • 2 tbs Patak’s Mild Curry Paste
  • Salt and pepper
  • Basmati Rice
  • Natural Yoghurt

1.) Preheat the slow cooker. Heat the oil in a pan and then lump in the onion and garlic. Sautee for about 3 minutes. Then throw in the beef stock and tinned tomatoes. Bring to a boil and pour into slow cooker.

2.) Put the curry paste in a bowl, add the lamb, and stir to coat evenly. Heat oil in another pan add the lamb and brown on all sides (approx 5-10 minutes). Transfer to the slow cooker.

3.) Cook on low for 6-8 hours. Serve with a ginormous pot of yoghurt and some naans to mop up the liquid.

Please note…the more you drink the better it tastes!

I ate it so quickly I didn’t get a chance to take a photo.

Photo Credit


Mmmm. Sounds good. I can't buy lamb where I live, or curry paste for that matter, but I'll pick up curry paste next time I'm in the city. Then I'll try this with chicken.


Guessing if you can't buy lamb you probably can't buy Mutton either. However, if you can it still works well as it's slow cooked, so makes it tender. However, chicken would work as well.


  1. […] all know I’m not brilliant in the kitchen but there are two things I’m pretty good at cooking; Slow Cooker Lamb Curry and Shepherd’s Pie.  I know you purists will be screaming ‘it’s not a Shepherd’s Pie […]