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This is my Slow Cooker Lamb & Potato Curry rich, warming and full of deep, aromatic spice.
Tender lamb shoulder slow-cooked until it’s fall-apart soft, simmered with potatoes, coconut milk and warming spices for a comforting curry that tastes like it’s been cooking all day (because it has). It’s a classic for a reason and honestly rivals any takeaway version — at a fraction of the calories.
Why you'll love this recipe
Zero prep dump everything in and switch on
Melt-in-your-mouth lamb thanks to slow cooking
Big Indian takeaway-style flavour
Great for batch cooking + meal prep
This is the kind of curry you’ll keep coming back to when you want something cosy but fresh, with bold Thai flavours that feel indulgent without being heavy. It’s quick enough for busy midweek nights, generous enough to cover lunches for the next few days
Slow Cooker Lamb and Potato Curry
10 minutes
High: 4 hours Low: 8 hours
4
Slow Cooker
Indian
Delicious Slow Cooker Lamb and Potato Curry
Ingredients
600g lamb shoulder, diced
400g potatoes, chopped
1 onion, chopped
1 red chilli, sliced
1 tbsp minced ginger
1 tbsp minced garlic
2 bay leaves
1 tbsp garam masala
1 tbsp curry powder
1 tbsp cumin
1 tsp turmeric
1 tbsp chilli powder
4 cardamom pods
400g chopped tomatoes
1 × 400g tin full fat coconut milk
Salt & pepper, to taste
Instructions
Add everything to the slow cooker.
Add all ingredients to the slow cooker, season generously with salt and pepper, and mix well to combine.Cook low and slow.
Cook on High for 4 hours or Low for 8 hours, until the lamb is tender and the sauce is rich and fragrant.Serve & enjoy.
Serve hot with fluffy rice, naan or roti and enjoy!
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THE FULL MACROS READY FOR YOU
CALORIES | 404
UNDER 450 CALORIES PER SERVING
PROTEIN | 25G
UNDER 21.6G PROTEIN PER SERVING
CARBS | 28G
UNDER 30G CARBS PER SERVING
FAT | 23G
UNDER 25G FAT PER SERVING
FIBRE | 4G
OVER 5G FIBRE PER SERVING
A comforting, balanced curry that delivers big flavour without the takeaway guilt.
Why choose this Slow Cooker Lamb and Potato Recipe?
GREAT FAKEAWAY & MEAL PREP RECIPE
EASY TO COOK IN THE SLOW COOKER
THE PERFECT COMFORT FOOD AFTER A LONG DAY
UNDER 500 CALORIES
Swaps & Upgrades
Make it milder: Reduce chilli powder and fresh chilli
Extra heat: Add extra chilli or chilli oil at the end
Veg boost: Add spinach or peas in the last 30 minutes
Lower fat: Use light coconut milk
Protein swap: Works beautifully with beef shin or chicken thighs
Thicker sauce: Remove the lid for the final 30 minutes
Frequently Asked Questions
What cut of lamb is best for this curry?
Lamb shoulder is ideal as it becomes beautifully tender when slow cooked.
Can I make this ahead of time?
Yes it tastes even better the next day as the flavours develop.
Can I freeze lamb curry?
Absolutely. Freeze for up to 3 months in airtight containers.
Is this curry very spicy?
It’s medium heat. Adjust chilli powder and fresh chilli to suit your taste.
Can I cook this overnight?
Yes cook on low for 8 hours and it’ll be perfect.
What if my sauce is too thin?
Remove the lid, cook uncovered for the final 30 minutes to reduce and if still watery add 1 tbsp water mixed with 1 tsp cornflour to make a slurry this will allow it to thicken more.
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More Recipes at Archer Kitchen
Thanks for stopping by Archer Kitchen by Rebecca Archer. Whether you’re here for quick weekday fixes, indulgent weekend treats, or to explore new flavours, we’ve got your back. Hungry for more inspiration? Dive into my collection of recipes and check out my cookbooks for exclusive tips, tricks, and flavour-packed dishes that’ll take your cooking game to the next level. Bookmark us, come back often, and let’s keep cooking up a storm together!
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