Slow Cooker Lamb Curry: Rich, Warming & Easy

👩‍🍳 Instructions

1. 1

   Marinate the Lamb: In a large bowl, combine lamb cubes with yogurt, ginger-garlic paste, turmeric powder, red chili powder, 1 tsp garam masala, and 1/2 tsp salt. Mix well. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. 2

   Sear the Lamb: Heat ghee or oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear marinated lamb in batches for 2-3 minutes per side until browned. Remove and set aside.
3. 3

   Build the Base: Reduce heat to medium. Add whole spices (cinnamon, cardamom, cloves, bay leaf, cumin seeds) and green chilies. Sauté for 30 seconds until fragrant. Add chopped onions and a pinch of salt. Cook, stirring frequently, for 15-20 minutes until deeply golden brown and caramelized.
4. 4

   Add Tomatoes & Ground Spices: Stir in crushed tomatoes and cook for 5-7 minutes until oil separates. Add ground coriander, ground cumin, and black pepper. Cook for 2-3 minutes, stirring constantly, until aromatic.
5. 5

   Slow Simmer: Return seared lamb to the pot. Add 1/2 cup water or broth. Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook for 1.5 to 2 hours, or until lamb is fork-tender. Stir occasionally and add more water if needed.
6. 6

   Finish & Serve: Stir in the remaining 1/2 tsp garam masala. Taste and adjust salt. Garnish generously with fresh cilantro. Serve hot with basmati rice or naan.