Slow Cooked Lamb Curry

Ahh, one of my favourite times of year for so many reasons. One of them because it is an excuse to eat delicious comfort food that you only need one pot to cook them in! Now I’m back at work and trying to be a full time mum at the same time, I’ve had to become a lot more organised and actually plan our meals. I have been cooking a lot of slow cooked meals as they’re quick to put together in the morning and then I can just forget about them all day. 

Curry is definitely one of my favourite meals. Although now I prefer a home-cooked one rather than having an Indian in a restaurant or takeaway. Not only is it much cheaper, it is tastier and the meat is generally cooked better. Not that I’m blowing my own trumpet or anything… Lamb isn’t a meat I frequently cook with, mainly because it is so much more expensive. But every now and then, I like to treat us to it and we always have leftovers which means we have a banging freezer stash! 

I tend to make my curries medium-hot as I like a good kick. If you prefer mild/ milder curries, I would add less curry powder and use some natural or greek yoghurt to cool it down. The beauty of homemade curries is that you know exactly what has gone into it and they’re so much better for you than in a curry house. This recipe serves 8 people and works out to be 348 calories per portion! I slow cook mine in a casserole pot in the oven, but it would work just as well in the slow cooker. 


  • 600g diced lamb shoulder 
  • 1 medium brown onion, diced 
  • 1 red pepper, diced 
  • 1 tsp lazy garlic (or 3-4 crushed garlic cloves)
  • 1 fresh chilli, diced
  • 1 tbsp vegetable oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 tsp chilli powder
  • 1 tsp ground ginger (if you have it, use fresh grated ginger instead)
  • 2 tbsp medium curry powder
  • 1 tbsp ground turmeric 
  • 1 tsp ground coriander 
  • 3 tbsp tomato puree 
  • 1 small cauliflower (cut off the florets)
  • 1 400ml tin of light coconut milk 
  • 1 400ml tin of chopped tomatoes 
  • My secret ingredient – HP brown sauce! It contains tamarind and was used during the war when spices were rationed. An absolute game changer in my opinion. I used 2 tbsp. 


  1. In an oven proof casserole dish, heat up the oil and add the garlic, ginger, chilli, mustard and cumin seeds. 
  2. Cook these over a medium heat for a minute or so. Be careful as the garlic may start to burn. 
  3. Next, add the onion and red pepper to soften. Cook for around 10 minutes on a medium heat. 
  4. Now you can add the cauliflower and the diced lamb. Stir thoroughly so the ingredients are all well mixed. 
  5. Next, add the remaining spices and stir. Ensure all of the ingredients are covered evenly before adding the coconut milk, chopped tomatoes and tomato puree. 
  6. Before putting your dish into the oven to slow cook (or leave it on the hob), add the HP sauce – you will be surprised how much flavour it adds! 
  7. Cook in the oven for at least 5 hours on 110 degrees. I usually leave mine in there all day while I’m at work and the meat is always so moist and tender. 
  8. Serve with rice and naan bread or poppadoms – I have it with some homemade bombay potatoes too!

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