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Lamb and potatoes cooked slowly in onion tomato gravy and Indian Spices. This basic Indian Mutton Curry with juicy tender pieces of Mutton is perfect for a leisurely Sunday family meal.  


Slow Cooker Indian Lamb Curry is what you would need on a cold winter night. This is the best ever lamb curry and I can vouch for that.
Course Main Course
Cuisine Indian
Prep Time 15 minutes
Cook Time 5 hours
Total Time 10 hours 15 minutes
Servings 4 Servings
Author Subhasmita


  • 500 grams Lamb / Mutton
  • 2 tbsp cooking oil
  • 200 gms baby potato halfed
  • 2 green cardamom
  • 3 cloves
  • 1 inch Cinammon stick
  • 1 Bay leaf
  • 300 grams onion Finley Chopped
  • 1 (heaping) tbsp Ginger garlic paste
  • 1.5 tsp Coriander powedr
  • 1 tsp cumin Powder
  • 1 tsp turmeric powder
  • 1 tsp Kashmiri chili podwer
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 large plum tomato Blanched and chopped
  • Salt to taste


  • Heat oil in a heavy bottom pan.
  • Add halved baby potatoes to the oil and fry for 5 minutes. Once the potato is slightly roasted, remove from oil with a slotted spoon. Keep aside.
  • To the same pan, in the remaining oil add whole spices. Let it become aromatic.
  • Add chopped onions. Cook onions till soft and starts to brown.
  • Add Ginger-Garlic paste. Cook untill the raw smell goes off.
  • Add blanched tomato. Cook till the Onion-Tomato mixture starts to come together.
  • Add all the spices. Cook the mixture till oil start to ooze from the sides.
  • Add Lamb pieces. Cook for 5 minutes on medium heat. This step is required to brown the meat a little bit befor putting in the slow cooker.
  • Then shift everything to the pre-heated slow cooker.
  • Cook on low heat for 4-5 hours or 2.5 - 3 hours on high temperature. Stir a couple of time in between.
  • If required add half - one cup of hot water for thinner gravy.
  • Garish with fresh coriander and serve with rice/naan/paratha .


  1. I have used boneless lamb leg cubes in this recipe. You can definitely use any other cuts of your choice
  2.  You might feel the amount of onion is too much, but this is what makes the curry thick and creamy. So I would not suggest reducing the quantity.
  3. The whole spices in the final dish might be little annoying, to avoid the unpleasant experience you can remove the spice before adding the onions. The oil still would remain flavored.
  4.  Blanching the tomatoes reduces the cooking time. You can put slightly slitted tomato in boiling water and cook for 10 minutes. Alternatively, make slits on the tomatoes and put in a deep microwave-safe bowl. Microwave on high for 2-3 minutes. Once cools down, discard the skin and chop. Reserve all the liquid while cutting.
  5.  If you would like to proceed with the stove top method of cooking, then instead of shifting to slow cooker continue cooking in the same pan on low heat covered. You might require a little bit of more water.
  6.  Pre-heat the slow cooker for 15-20 minutes on high.
  7. The cooking time may vary depending on the lamb/mutton quality and kind of cut used. So adjust the cooking time accordingly.