Slow cooker lamb and spinach curry

Slow cooker lamb and spinach curry


64 people made this

About this recipe: Take curry night to a whole new level with this lamb and spinach curry. Set this curry on to cook and let the slow cooker work its magic to produce a flavourful, creamy and moreish result best served over rice.


Serves: 6 

  • For the curry paste
  • 1 medium onion, chopped
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon coriander seeds
  • 2 tablespoons paprika
  • 1 teaspoon ground pepper
  • 3 spring onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 8 cloves garlic
  • 1 teaspoon ground cardamom
  • 2 teaspoons cumin
  • 1 handful spinach leaves
  • For the curry
  • 2 tablespoons sunflower oil
  • 900g boneless leg of lamb, diced
  • 1 bay leaf
  • 2 medium tomatoes, roughly chopped
  • 1 (400g) tin coconut milk
  • 2 handfuls spinach leaves

Prep:15min  ›  Cook:7hr  ›  Ready in:7hr15min 

  1. Preheat the slow cooker to Auto or Low setting.
  2. For the curry paste:

  3. In a food processor combine all of the ingredients for the curry paste and blend until smooth.
  4. For the curry:

  5. In a wok over a high heat, warm the oil and add the lamb. Cook and stir for 5 to 6 minutes until browned on all sides. Stir in the curry paste and mix well to coat then allow to cook for 3 minutes, stirring continuously. Transfer to the slow cooker.
  6. To the slow cooker add the bay leaf, chopped tomato and coconut milk and cook covered for 6 to 8 hours (3 to 4 hours on High) until the lamb is tender and the sauce is thick and creamy.
  7. Just prior to serving, remove the bay leaves then stir through two good handfuls of fresh spinach and cook until wilted. Serve immediately.


As all slow cookers are different, you should check the curry every hour or two to stir and check liquid levels. At this time, you can add a little more coconut milk if the curry is getting a little too dry but add only enough to keep everything nice and creamy.

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Reviews (5)


Hi Brian, Excellent recipe - thanks! I tweaked it with a couple of fresh chillis as I like a bit of bite in my curries, but otherwise I stuck to your recipe and it was excellent. 2 things I'll do differently next time though. Firstly, I'll save a bit of the coconut milk to stir in at the last minute to preserve a sweet edge, and secondly use more spinach. Perhaps I shouldn't have mixed it into the curry at the last minute, but left it on top to steam. However, it's the perfect foil to the lamb, so more is more in my opinion. Nice one! - 15 Feb 2015


I also added some chilli to the paste. I found the paste too dry to blend and had to add a small amount of water. This didn't detract from the excellent resulting curry howver. Even my mother at nearly 86 loved it so it will be on the menu regularly. - 05 Apr 2015


This is the first recipe I used with my new slow cooker!! And also the first curry I've cooked from scratch. Fabulous flavours. Didn't have any already ground cardamom so gently heated whole cardamoms and crushed gently to release the seeds. Also used smoked praprika (not sure if that's the only type anyway). I like fairly hot food and this recipe was ok for me. I didn't feel the need to add any extra chillies. It seemed to be spicier by the end of the cooking process. I added a bit of water to get the paste going (like another reviewer suggested)....think I might have added a bit too much as it came out like a sauce but the end result was a beautifully flavoured curry! I cooked it for 3 hrs on heat setting 2 (Russell and Hobbs slow cooker) and checked it every 1 hour just like the recipes said to. I didn't need to use any extra liquid when I checked it. Thanks very much for this recipe - 28 Dec 2015

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