Indian Ground Lamb Curry

Indian Ground Lamb Curry by

Thanks Wonderbag for sponsoring today’s post!

This Indian Ground Lamb is like an Indian version of chili or beef stew. It’s made with warming spices like ginger, coriander, cumin, turmeric and meat masala. Serrano peppers add a little heat and fresh tomatoes add a touch of sweetness. The potatoes, peas and carrots help make this one hearty meal. Slow cooking the curry helps fuse all of these flavors together, making for one delectable dish.

You can use any slow cooker to make this recipe – but I made mine in my new Wonderbag. It’s a pretty neat device – it’s a slow cooker that doesn’t use any energy. Yep, that’s right – you don’t have to plug it in. It’s perfect for camping, tailgating, potlucks, picnics or you know… if the world ends (kidding).

Typically when I make a ground meat slow cooker curry or chili (like my habanero chili), I first use a pan to cook the meat and then I add the mixture to my crockpot. Now, I can cook everything in one pot and then place the pot in this pillowy bag. One less dish to clean makes me one happy lady :)

I plan on using this to keep my food warm during my next dinner party – it’s an instant conversation starter. Now, you should know that this is a fairly large bag – one that will have a dedicated spot on my counter during the winter months. In the summer time, I plan on storing this in the trunk of my car – because it’s also great at keeping things cold. I’ll be able to buy my coconut ice cream and keep it cool while I run errands. Much better than running home to put ice cream in the freezer.

ground lamb curry www.myheartbeets.comI hope you’ll make this ground lamb curry – in whatever slow cooker you choose.

Indian Ground Lamb Curry
Slow Cooker Instructions
  1. Melt ghee in a saute pan over medium heat and saute onions until golden brown.
  2. Add ginger, garlic and serrano pepper. Stir-fry for a minute then add tomatoes. Cover pan for 5 minutes.
  3. Add spices and stir-fry for one minute then add the ground lamb.
  4. Once the meat is fully browned, add it to your slow cooker along with peas, carrots, potatoes and tomato sauce.
  5. Cook on low for 4-5 hours.
If Using a Wonderbag:
  1. Melt ghee in a saucepan on medium heat, and add onions.
  2. Once the onions begin to brown, add ginger, garlic, and serrano pepper. Stir-fry for a minute then add tomatoes. Mix well and cover pan for five minutes.
  3. Add the spices and stir-fry for a minute before adding the ground lamb.
  4. Once the lamb is fully brown, add peas, carrots, potatoes and tomato sauce. Combine well, raise heat and bring to a boil.
  5. Once boiling, put on cover and cook for another few minutes. Then remove from heat and place inside the Wonderbag. Cover the Wonderbag with the insulating lid and pull drawstring to secure.
  6. After 4-5 hours, serve.

PAID ENDORSEMENT DISCLOSURE: Thank you Wonderbag for sponsoring today’s post! In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


  1. Samantha says

    I grew up in Australia so I love lamb…it does have a bit more of a gamey taste but I love it, this recipe looks wonderful…two of my favorite things…curry and lamb…win win.

  2. Michelle Rodgers says

    I am absolutely excited about trying this lamb stew and your Naan bread…LOVE Indian food and have been on an absolute Indian food kick for the last week. In fact I’ve been seeing ground lamb at the store and wondering…What could I do with that?

  3. Annette says

    So far I have absolutely loved your website. However, as much as I would like to try this recipe peas and potatoes are very controversial for paleo. What do you suggest for substitutions?

  4. Beth King says

    I just discovered the Wonderbag last night perusing Amazon’s slow cooker offerings. What a perfect way to go “off grid” and still have slow-cooked food. I want!

  5. Taryn T. says

    I love curry, and this looks like a rich and hearty recipe. I am allergic to ginger, so I would have to tweak it just a little. I am also thinking about adding sweet potatoes in place of the white….

  6. Stef says

    Ok! I’ve come to a different post and now I see the recipe. Actually, I clicked on the page for the recipe. I made curry last night for dinner. Then today this caught my eye. Love curry and thoroughly enjoy the things you share. Thank you!.

      • Melissa says

        Hi — I increased this recipe by 1/2 for my family of 6 last night. I used rutabaga instead of potato since it is lower on the glycemic index (and tastes great in stews). Everyone in the family liked it except for the youngest. If I make it in the future, I will make a few more changes. Thanks for the base recipe!

  7. Cindy says

    Ashley, thanks for the great recipe! We made and ate this last night, enjoying the great flavor and how easily it came together. I used one white potato and one sweet potato (because that’s what I had handy). Calorie-wise, it makes four very generous portions of about 550 calories or 6 modest ones at about 350. Husband had it with rice and I had it over a bed of spinach. 4 more portions now in the freezer – yay and yum! I also love your Naan recipe. Can’t wait to try more of your creations!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: