Indian lamb and spinach curry combines fork-tender lamb with ginger, toasted spices, tomatoes, leafy spinach, and cooling yogurt. The slow cooker makes the meat succulent while keeping hands-on time short.
Prep: 15 min · Cook: 8 hr · Total: 8 hr 15 min
Slow Cooker Indian Lamb and Spinach Curry
Ingredients
Instructions
- Season the lamb with 1½ teaspoons salt. Heat 1 tablespoon oil in a large skillet over medium-high heat and brown the lamb in batches, 3 to 4 minutes per side. Transfer to a 6-quart slow cooker.
- Add the remaining oil and onions to the skillet. Cook until golden, about 6 minutes. Stir in the garlic and ginger for 30 seconds.
- Add the cumin, coriander, turmeric, cayenne, and garam masala. Cook for 30 seconds, then stir in the tomatoes and broth and scrape up the browned bits.
- Pour the mixture over the lamb. Cover and cook on low for 7 to 8 hours or on high for 3½ to 4½ hours, until the lamb is tender.
- Stir in the spinach by handfuls. Cover and cook on high for 5 to 10 minutes, until wilted.
- Temper 1 cup yogurt with ½ cup hot curry liquid, then stir it into the cooker off the heat. Season with remaining salt, garnish with cilantro, and serve with rice, naan, and the remaining yogurt.
Estimated per serving, without rice: 460 calories · Protein 37 g · Fat 28 g · Carbs 13 g · Fiber 3 g · Sodium 630 mg
Why This Recipe Works
- Browned lamb gives the curry a deep savory foundation.
- Bloomed spices release more aroma than spices added directly to liquid.
- Slow cooking tenderizes lamb while the sauce develops complexity.
- Late spinach stays green and fresh tasting.
- Tempered yogurt creates creaminess without splitting.
About Lamb and Spinach Curry
This recipe is inspired by lamb saag, an Indian dish in which tender meat is cooked with leafy greens and aromatic spices. The texture here is deliberately rustic: wilted baby spinach remains visible instead of being puréed into a completely smooth sauce.
Ingredient Notes
Lamb
Boneless leg produces lean, distinct pieces, while shoulder gives a richer sauce. Trim only thick exterior fat because some marbling helps the meat stay moist.
Spices
Cumin, coriander, turmeric, cayenne, and garam masala create warmth and depth. Toast them briefly but do not let them scorch.
Yogurt
Whole-milk plain yogurt is less likely to curdle than low-fat yogurt. Greek yogurt makes the sauce thicker and may need a splash of broth.
Adjusting the Heat
For a mild curry, use ⅛ teaspoon cayenne. For medium heat, use ½ teaspoon; for hot curry, add a minced serrano or one teaspoon cayenne. Serve extra yogurt alongside to soften the heat.
Serving Suggestions
Serve with basmati rice, naan, roti, or warm flatbread. Cucumber raita, mango chutney, pickled onions, and lime wedges make bright accompaniments.
Storage and Reheating
Refrigerate for up to 3 days and reheat gently without boiling. For freezing, prepare the lamb base without spinach and yogurt, freeze for up to 3 months, then add both after thawing and reheating.
Frequently Asked Questions
What cut of lamb is best for curry?
Boneless leg or shoulder both work. Shoulder is richer, while leg is slightly leaner and holds neat cubes.
Can I use frozen spinach?
Yes. Thaw and squeeze dry 10 ounces of chopped spinach, then add it during the final 10 minutes.
How do I keep yogurt from curdling?
Use whole-milk yogurt, let it warm slightly, temper it with hot liquid, and stir it in after switching off the heat.
Is this curry very spicy?
With half a teaspoon cayenne it is medium. Reduce it for mild curry or add fresh chile for more heat.
Can I make it ahead?
Yes. Cook the lamb base ahead, then add spinach and yogurt while reheating gently.
How long does it keep?
Refrigerate for up to three days. Freeze the curry base without yogurt for up to three months.
More Indian-Inspired Recipes
Browse Indian recipes, or try Indian Vegetable Curry and Indonesian Beef Stew.
Prepared with AI assistance. The supplied cookbook page was used as inspiration; ingredient amounts, timing, directions, and explanatory text were independently developed and edited into an original recipe. Nutrition is an estimate.
Featured image: AI-generated food photography.