Slow cooked lamb curry

Lamb, sweet potato and almond slow cooked curry

Slow cooked lamb, winter warmer for the whole family.
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  • 6
  • 13
  • 8 hours
  • Easy
Nutrition per serve
  • Energy 2600kj
  • Carbohydrate 36g
  • Total fat 24g
  • Saturated fat 6g
  • Dietary fibre 11g
  • Sodium 261mg


  • 1kg lamb leg steak, trimmed
  • 1kg orange sweet potato
  • 1 large brown onion
  • 3 cloves garlic
  • 1 red chilli
  • 2 tsp ground cumin
  • 2 tsp garam masala
  • 400g canned chopped tomatoes
  • 375mL coconut flavoured evaporated milk
  • 250g spinach leaves
  • ½ cup (60g) ground almonds
  • 1/3 cup (45g) slivered almonds
  • 1/3 cup fresh coriander


  1. Cut lamb and sweet potato into 5cm pieces.  Combine with sliced onion and place in slow cooker with crushed garlic, chopped chilli, spices, tomatoes and evaporated milk.  Cook in slow cooker on low for about 8 hours.
  2. Add spinach and ground almonds. Cook on high for 5 minutes or until the spinach wilts.
  3. Serve sprinkled with slivered almonds and chopped coriander.

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Provider Acknowledgement

Recipe based on Lamb, Kumara and Almond Curry, Women’s Weekly Best of Slow Cooking

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