This Bored of Lunch Lamb and Potato Curry is truly a dump-and-go recipe, made with lamb, potatoes, garlic, chopped tomatoes, and coconut milk.

To make Lamb and Potato Curry in your slow cooker or crockpot, simply combine all ingredients except the mint and cook on high for 4 hours or low for 8 hours.

The finished curry is flavorful and hearty. The addition of fresh mint before serving introduces a refreshing twist, and its substantial nature means it easily serves several portions.

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Can I Make This Curry With Other Types Of Meat?

Yes, you can make this curry with beef or chicken instead of lamb. Beef will require a similar cooking time as lamb to become tender, while chicken might cook faster, so adjust the time accordingly. Each protein offers a unique flavor profile to the curry.

Slow Cooker Lamb And Potato Curry Ingredients

• 300g lamb, cut into bite-sized chunks
• 6 potatoes, peeled and chopped into chunks
• 4 garlic cloves, finely minced
• 1 400g can chopped tomatoes
• 1 tablespoon tomato purée
• 1 400ml can of reduced-fat coconut milk
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 tablespoon mango chutney
• 2 bay leaves
• 1 stock pot (lamb or chicken flavor)
• 1 large onion, finely chopped
• 1 tablespoon cornflour mixed with 1 tablespoon water (optional, for thickening)
• Salt, to taste
• Fresh mint leaves, shredded, for garnish
• 125g cooked basmati rice per person, to serve (optional)

How To Make Slow Cooker Lamb And Potato Curry

1. Prepare Ingredients: Combine lamb, potatoes, garlic, onion, chopped tomatoes, tomato purée, coconut milk, cumin, garam masala, curry powder, ginger, turmeric, mango chutney, and bay leaves in the slow cooker. Add the stock pot and a pinch of salt.
2. Cook: Set your slow cooker to high and cook for 4 hours or on low for 8 hours, until the lamb is tender and the potatoes are cooked through.
3. Thicken Sauce: If the curry sauce is too thin after cooking, stir in the prepared cornflour mixture and cook on high for an additional 15 minutes to thicken.
4. Serve: Discard the bay leaves. Sprinkle shredded fresh mint over the curry before serving. Accompany with cooked basmati rice, if desired.

Recipe Tips

• Optimize cooking time: Depending on your slow cooker model, you might find cooking times vary. Start checking your lamb for tenderness after 3 hours on high to avoid overcooking.
• Enhance flavor: To intensify the flavors, consider browning the lamb chunks in a skillet before adding them to the slow cooker. This adds a deep caramelized flavor that permeates the dish.
• Manage spice levels: If you’re sensitive to spice but still want the curry experience, reduce the curry powder to half a tablespoon and add more if needed after tasting halfway through cooking.
• Prep ahead: Chop all your vegetables and measure out the spices the night before. Store them in separate containers in the fridge to save time and streamline your cooking process.
• Thickening alternatives: If you prefer not to use cornflour, a tablespoon of ground almonds can also thicken the curry while adding a subtle nutty flavor.

How Can I Adjust The Spiciness Of The Curry?

To adjust the spiciness, modify the amount of curry powder or add chopped fresh chili peppers. If you prefer a milder curry, reduce the curry powder and avoid adding extra chilies. For more heat, increase these ingredients according to your taste.

Recipe Variations

• Vegetarian twist: Replace the lamb with an equal amount of firm tofu or paneer. These alternatives absorb the curry flavors well and offer a satisfying texture.
• Different proteins: Feel free to substitute lamb with beef or chicken for a variation. Adjust the cooking time accordingly; chicken might cook faster than lamb or beef.
• Add more greens: Introduce a cup of spinach or kale during the last 30 minutes of cooking. These greens add a burst of color and a nutritional boost without overpowering the dish.
• Change the heat: Swap out mango chutney for apricot jam to change the flavor profile slightly, adding a sweeter and milder taste to the curry.
• Creamier curry: For a richer, more indulgent curry, use full-fat coconut milk instead of reduced-fat. This small change adds a luxurious creaminess to the dish.

What To Serve With Lamb And Potato Curry

Serve your Lamb and Potato Curry with vibrant and aromatic sides like sautéed spinach with garlic, cucumber raita, homemade naan bread, roasted cauliflower, and a tangy beetroot salad. You can also pair it with pickled vegetables or a fresh kachumber salad.

How To Store Leftover Lamb And Potato Curry

In The Fridge: Store leftover Lamb and Potato Curry in an airtight container. It will keep well in the fridge for up to three days. I recommend cooling it completely before storing it to maintain freshness.

In The Freezer: You can freeze Lamb and Potato Curry in a sealed container for up to three months. Label the container with the date, so you know when it was stored. Freezing keeps flavors intact better for longer storage.

How To Reheat Leftover Lamb And Potato Curry

Reheat your leftover Lamb and Potato Curry by simmering it on the stove over low heat until thoroughly warm. Stir occasionally to ensure even heating and prevent sticking. If I were you, I’d add a splash of water if it seems too thick.

Check out More Slow Cooker Recipes:

• Slow Cooker Healthy Chicken Korma
• Slow Cooker Sweet Potato Curry
• Slow Cooker Beef Rendang Recipe