Slow Cooker Indian Lamb Curry

Lamb is a rich source of iron and zinc, as well as an excellent source of protein.

Serves: 6Hands-on: 15 minutesTotal: 8 hours 20 minutesDifficulty: Easy

Serves: 6


  • ⅓ cup canola oil
  • 3 medium yellow onions, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 piece ginger (2"), peeled and grated
  • 2 tsp. ground cumin
  • 1½ tsp. cayenne pepper
  • 1½ tsp. ground turmeric
  • 2 cups beef broth
  • 3 lbs. boneless leg of lamb, cut into 1" cubes
  • 6 cups baby spinach
  • 1⅓ cups coconut milk


  • In a large frying pan over medium-high heat, warm the oil. Add onions and garlic, and sauté until golden, about 5 minutes. Stir in the ginger, cumin, cayenne, and turmeric, and sauté until fragrant, about 30 seconds.
  • Pour in broth, raise heat to high, and deglaze the pan, stirring to scrape up the browned bits on the bottom. When broth comes to a boil, remove pan from heat.
  • Put lamb in a 6-quart slow cooker, and add contents of frying pan. Cover and cook on low for 8 hours. Add baby spinach to slow cooker and cook, stirring occasionally, until spinach is wilted, about 5 minutes.
  • Just before serving, stir in coconut milk. Spoon into shallow bowls and serve hot.