Coconut Lamb Curry

A coconut lamb curry for your slow cooker

submitted by Kay-lenne Christie

Coconut Lamb Curry

A coconut lamb curry for your slow cooker
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Serving: 8
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes


  • 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.


  • Place all ingredients into Slow Cooker, Leaving out the Chickpeas, Pea's & Corn and Coconut Cream.
  • Give it a good mix around and add Salt and Pepper to taste.
  • Cook on Low for 8Hrs or High for 4-5Hrs.
  • (Add the remaining ingredients to SC a hour before serving)


  • Serve with fluffy rice.
  • If 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 🙂

3 thoughts on “Coconut Lamb Curry”

  1. 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.

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

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