Slow Cooker Tender Lamb Balti

There is nothing better than having someone cook a lovely dinner for you. Sit back and let the slow cooker do all the work in making this lovely lamb balti curry. Great in the evening when you get home for supper.


2 tbsp Sunflower oil
2 Medium onions, finely sliced
100g Shemin’s Indian Curry Paste (mild, medium or hot)
900g Leg of lamb cut into cubes
1 tbsp Shemin’s Garam Masala
200g Chopped tomatoes
300ml Vegetable stock
1 pinch Saffron (optional)
300g plain yoghurt
Salt and pepper, to taste
1 bunch fresh coriander, roughly chopped


1. Slice the onions and fry them in the sunflower oil on a medium heat until they are soft and golden brown.

2. Stir in Shemin’s Indian Curry Paste.

3. Add 6 tbps of water and let the mixture cook for 5 minutes. This allows the spices to release their wonderful flavours.

4. Stir in the lamb and coat thoroughly, continue to cook for 5 to 8 minutes until the lamb is still a bit pink in the middle.

5. Stir in Shemin’s Garam Masala. This gives an added depth of flavour.

6. Add the chopped tomatoes and stir.

7. Then add in the stock.

8. Add half the yoghurt and a pinch of saffron if you have some. Simmer for 2-3 minutes. Season to taste.

9. Transfer the whole curry to the slow cooker. Cover and cook on auto or low for 7 hours or 3-4 hours on high. Before serving, mix in the rest of the yoghurt and some chopped coriander.

Serve with boiled rice and or some naan bread.

Serves 4

Products used in this recipe