Lamb Curry - Crock Pot

Total Time
10hrs 10mins
Prep 10 mins
Cook 10 hrs

Good curry!

Ingredients Nutrition


  1. Remove any fat from lamb, cut into 1 inch cubes.
  2. Place chopped onions in bottom of a 3 1/2 quart crock pot. Top with chopped apple, raisins, and nuts, lay meat cubes evenly over top.
  3. Mix apple juice with remaining ingredients, pour over meat, cover pot.
  4. Cook at low setting for 8 to 10 hours, stirring once during last hour.
  5. Serve over hot cooked rice.
Most Helpful

The flavours in this dish are intense, well-combined, but individually and pleasantly detectable – quite tart overall. As expected and hoped for, the curry flavour was the most prominent without being objectionably overpowering. I couldn’t find lamb filets in the stores, so I bought a half leg of lamb and trimmed and cubed a couple of pounds of the leanest meat myself. The dish was cooked to perfection in almost exactly 9 hours. I served it with rice that was coloured and flavoured with a little turmeric and a pinch of middle eastern spice mix, and accompaniments of mango chutney and mint sauce to balance the tartness. MIL, SIL, and BIL had no opinion – they weren’t here to taste it. FIL had no comment – he is deceased. And Fido had nothing to say either – he didn’t get any of it. I would say that I will “definitely make this again” because it “is a keeper”, but those phrases have been overused and I hate to be plagiaristic. Excellent recipe, Dorothy.

Mille® October 02, 2002