Slow-cooker lamb madras

This curry won't be ready in a hurry.

  • 8 hrs 30 mins cooking
  • Serves 4
  • Print
Put your slow cooker to good use with this rich slow-cooked curry, full of tender, buttery lamb and plenty of flavour.
Looking for more slow-cooker curries?


  • 1 tablespoon olive oil
  • 800 grams diced lamb
  • 2 medium onions (300g), sliced thinly
  • 3 cloves garlic, sliced thinly
  • 1 tablespoon finely grated fresh ginger
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup (100g) madras curry paste
  • 1/2 cup (125ml) beef stock
  • 2 tablespoons flaked almonds, toasted
  • 1/3 cup loosely packed fresh coriander leaves


  • 1
    Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook lamb, stirring, for 15 minutes or until well browned. Add onion, garlic, ginger and cinnamon. Cook mixture, stirring for 1 minute or until fragrant.
  • 2
    Add curry paste and stock; stir to combine. Cook, covered, on low for 8 hours. Season to taste.
  • 3
    Serve sprinkled with almonds and coriander leaves.


Serve with steamed rice and pappadums.

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