Coconut Lamb Curry


August 4, 2016

A coconut lamb curry for your slow cooker

  • Prep: 20 mins
  • Cook: 8 hrs
  • Yields: 8 servings, depending on size


1kg Diced Lamb.

1/2 Butternut Pumpkin, diced.

2 Brown Onions, diced.

2 Cans Minestrone Soup.

3-4 Large Washed Potatoes (cut into 1/4).

2 Cups Beef Stock (could also use Vegetable).

Can Chickpeas,drained.

Can Peas & Corn.

Can Coconut Cream.

2T Paprika.

2T Tumeric.

3-4T Curry powder (to your liking).

1T Cajun Spice, hot. (to your liking).

2T garlic.


1Place all ingredients into Slow Cooker, Leaving out the Chickpeas, Pea's & Corn and Coconut Cream.

2Give it a good mix around and add Salt and Pepper to taste.

3Cook on Low for 8Hrs or High for 4-5Hrs.

4(Add the remaining ingredients to SC a hour before serving)


1Serve with fluffy rice.

2If the sauce is too thin, make a Cornflour Slurry to thicken: 3T cornflour, 1T water. Mix to make a paste and mix throughly into SC, cook for a further 30mins to thicken. No need to remove meal from SC 🙂

submitted by Kay-lenne Christie


3 Reviews

T is a recognised recipe abbreviation for Tablespoon
t is for teaspoon 🙂


May 10, 2020

I am presuming “T” is teaspoon? We normally write tsp for teaspoon and tbl for tablespoon. Would you mind clarfying, thanks.


January 12, 2018

My all-time favourite, go to SC recipe 🙂 Thank you so much for sharing! It’s so flavoursome and yummy! Wouldn’t change a thing.

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