How to cook the most delicious slow cooker leftover lamb curry. If you have got leftover roast lamb that needs using up, you will love it in this easy leftover lamb curry.
Peel and dice your veggies and load into the slow cooker along with your seasonings (everything but the curry powder), purees, and tinned tomatoes. Stir.
Slow cook for 3 hours on high or 6 hours on low.
Add in the frozen peas, curry powder, diced pepper, diced, or sliced lamb, and stir. Slow cook for another hour.
Stir in Greek yoghurt and serve with warm naan.
Notes
Leftovers. Note we had a lot of leftover lamb and I wanted to make a good batch for the freezer. You’re welcome to use less, and it will still be a delicious leftover lamb korma.Spicy. I love a mild spiced curry like a korma, but if you want more of a kick to your curry, then you can add extra curry powder or swap mild curry powder for a madras.Adjust. Note that at the time of adding the peas it can often be too thick of a curry with all the ingredients that have been added. If this happens just add another can of tinned tomatoes.Thanks for reading our lamb korma slow cooker recipe on Recipe This. We have many more slow cooker recipes for you to check out next. Though if you would like more slow cooker leftover curry ideas, do check out our slow cooker turkey curry next.
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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