Slow Cooker Lamb Curry {Stovetop + Instant Pot}

Prep Time

10 min

Cook Time

6 hrs

Total Time

6 hrs 10 min



Slow Cooker American Lamb Curry in a bowl with rice and a glass of wine


  • 3 pounds bone-in or 2 pounds boneless, American Lamb stew meat, shanks and/or shoulder steaks
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, minced
  • 2 medium onions, minced
  • 2 tablespoons curry powder
  • 1 lemon, juiced
  • 1 cup crushed tomatoes
  • 1 cup bone broth or chicken stock
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 1 teaspoon kosher salt
  • 1/2 cup Greek yogurt
  • Salt and pepper, to taste 

For Serving

  • Basmati rice
  • Yogurt
  • Cilantro
  • Tomatoes and cucumbers


In a large, heavy skillet over medium high heat, heat oil. Once hot, add lamb; brown on all sides, working in batches if necessary to avoid crowding the pan. Place in slow cooker or instant pot. 

Add garlic, onions and curry powder to the skillet; cook until onions have softened, 3 to 4 minutes. Place in slow cooker or instant pot. 

Add lemon juice, tomatoes, stock, coriander, cumin and 1 teaspoon salt to slow cooker or instant pot. For slow cooker, cook on LOW for 6 hours or HIGH for 4 hours. For instant pot, cook on manual HIGH pressure for 60 minutes. Stir in yogurt; season to taste with salt and pepper. 

Serve with basmati rice, yogurt and cilantro, if desired.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.

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