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Slow Cooker Lamb & Sweet Potato Curry

This hearty and savory slow-cooker stew, with chunks of tender lamb and sweet potatoes, is the perfect winter dish to warm your bones. There isn't a single better reason to pull out the slow-cooker than this best-ever curry!


  • 2 tablespoons unsalted butter
  • 2 tablespoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 2 pounds well-trimmed boneless lamb shoulder, cut into 1 1/2-inch pieces
  • 1 pound sweet potatoes (2 medium), peeled and cut into 2-inch pieces
  • 1 1/2 tablespoons Madras curry powder
  • 1 teaspoon turmeric powder
  • Kosher salt and freshly ground black pepper
  • 1 15-ounce can unsweetened coconut milk
  • 1 cup low-sodium chicken broth
  • Chopped fresh cilantro, for sprinkling
  • Steamed rice, for serving
  • Lime wedges, for serving


  • In a small skillet, melt the butter over medium-high heat. Add the ginger and garlic and cook, stirring, until softened and lightly browned, about 3 minutes. Scrape into a large bowl. Add the lamb, sweet potatoes, curry powder, turmeric, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Cover and refrigerate overnight (or, if you’re doing this day-of, just mix it all in the insert of the slow cooker).
  • Transfer to a slow cooker and stir in the coconut milk and stock. Cover and cook on Low for 7 to 8 hours (alternately, cook on High for 4 to 5 hours), until the lamb and sweet potatoes are tender. Season the curry with salt and pepper.
  • Ladle into bowls and sprinkle with chopped cilantro. Serve with steamed rice and lime wedges.


Do It Ahead: The curry can be refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium heat, stirring occasionally, until hot.
SLOW-COOKED LAMB & SWEET POTATO CURRY is excerpted from JUST COOK IT! © 2018 by Justin Chapple. Photography © 2018 by David Malosh. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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