Indian Ground Lamb Curry

47 Comments

Indian Ground Lamb Curry by Ashley of MyHeartBeets.com

This ground lamb curry 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 heat and fresh tomatoes add a touch of sweetness. Potatoes, peas and carrots help make this one hearty dish and slow cooking helps fuse all of these flavors together.

Indian Ground Lamb Curry by Ashley of MyHeartBeets.com

You can use any slow cooker to make this recipe – but I made mine in my 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 in my pantry during the winter months. In the summertime, 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.

I hope you’ll make this ground lamb curry – in whatever slow cooker you choose! And stay tuned for my Instant Pot version if you’re more of a pressure cooker cook! 🙂

Indian Ground Lamb Curry by Ashley of MyHeartBeets.com

Indian Ground Lamb Curry

Indian Ground Lamb Curry by Ashley of MyHeartBeets.com

Indian Ground Lamb Curry

5 from 5 reviews
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Ingredients
 

  • 2 tablespoons ghee
  • 1 pound ground lamb
  • 1 cup peas
  • 2 potatoes chopped
  • 3 carrots chopped
  • 1 onion diced
  • 4 cloves garlic minced
  • 1- inch fresh ginger minced
  • 1-2 Serrano peppers adjust according to your taste
  • 4 to matoes chopped
  • 1 tablespoon coriander powder
  • 1 teaspoon paprika
  • 1 teaspoon meat masala
  • ½ teaspoon cumin powder
  • ½ teaspoon Kashmiri chili powder or cayenne
  • ¼ teaspoon turmeric powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup organic tomato sauce
  • Cilantro garnish

Instructions
 

Slow Cooker Instructions

  • Melt ghee in a saute pan over medium heat and saute onions until golden brown.
  • Add ginger, garlic and serrano pepper. Stir-fry for a minute then add tomatoes. Cover pan for 5 minutes.
  • Add spices and stir-fry for one minute then add the ground lamb.
  • Once the meat is fully browned, add it to your slow cooker along with peas, carrots, potatoes and tomato sauce.
  • Cook on low for 4-5 hours.

If Using a Wonderbag:

  • Melt ghee in a saucepan on medium heat, and add onions.
  • 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.
  • Add the spices and stir-fry for a minute before adding the ground lamb.
  • Once the lamb is fully brown, add peas, carrots, potatoes and tomato sauce. Combine well, raise heat and bring to a boil.
  • 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.
  • After 4-5 hours, serve.
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About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.

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Comments

  1. Jeff R. says

    5 stars
    That dish was the best!!!! Absolutely will make it again. The potatoes soaked up the spices like a sponge and was possibly better than the lamb chunks!

  2. Dagmara says

    5 stars
    I wanted to finally comment on this recipe after making it numerous times with great success! This is my favorite recipe of yours, but I love your recipes in general.

    I noticed you recently posted a Instant Pot version of this recipe. Awesome! I’ll have to go try that out and comment later. I see the recipes are almost the same…my only concern is that I like to make a double batch of this (and freeze it in batches), which fits (barely) in my slow cooker, and I’m afraid doubling the recipe would be too much for the Instant Pot (or am I wrong?).

    I actually cook a lot of Indian food otherwise, and this is one of my go-to meals 🙂 It’s delicious, and I really like how it’s a one-pot way of getting in some veggies! The only difference I make to the recipe is that I don’t add garlic – and it’s still great.

    My only complaint is that it’s time consuming to make 😉 All the cutting takes a long time, but I’m trying to find ways to shorten the process – last time I stuck my tomatoes in a food processor haha. And one time I used canned chopped tomatoes (gasp!). Anyway, it’s well worth the effort.

    I’ll have to go back and comment on some of your other wonderful recipes as well.

    Thanks!

    • My Heart Beets says

      Thanks for the thoughtful review! I think you can double it in the Instant Pot – I haven’t tried but I think it would fit? If you try let me know – I love making Indian food in the Instant Pot because it’s so quick!

  3. Andrea Boekhout says

    5 stars
    Ashley I love your blog, you make cooking Indian food easy and enjoyable! This is my favorite dish of yours so far and I paired it with your three ingredient Naan bread for an incredibly delicious meal.

  4. 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!

      • 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!

  5. 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!.

  6. 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….

  7. 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!

  8. 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?

  9. 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?

  10. 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.

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