Crockpot Lamb Curry Stew

Looking for something different to slow cook? Lamb stew meat is becoming increasing popular and available in stores and adds a nice and healthy variety to your meal repertoire. If you can’t find lamb stew meat, lamb shoulder also works well for stewing, and you can cut it into one and a half inch pieces yourself or have the butcher prepare it for you.  Boneless chicken thighs will also work wonderfully in this recipe if you’re not a lamb fan. 

If you enjoyed this Crockpot Lamb Curry Stew recipe, then try our Lamb Ragu recipe next time. Looking for even more delicious Paleo crock pot and slow cooker recipes? Check out our PaleoPlan slow cooker recipe page! For hundreds of FREE Paleo recipes, visit our PaleoPlan recipe center.

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Crockpot Lamb Curry Stew

Servings 4

Total Time: 4 hours

Prep Time: 20 minutes

Cook Time: 4-5 hours

Nutrition Information

calories 536

carbohydrate 13g

protein 49g

fat 32g


  • 3 tablespoon(s) curry powder
  • 11/2 tablespoon(s) paprika
  • 2 teaspoon(s) sea salt
  • 2 teaspoon(s) black pepper
  • 2 pound(s) lamb stew meat
  • 2 tablespoon(s) coconut oil or tallow or lard
  • 1 cup(s) chicken broth
  • 3 medium carrot(s) chopped into 1 inch pieces
  • 4 medium celery stalk(s) chopped into 1 inch pieces
  • 1 medium onion(s), yellow sliced
  • 4 medium garlic clove(s) minced
  • 1 cup(s) coconut milk, full fat


  1. Place a large skillet over medium-high heat.
  2. Meanwhile, in a medium bowl, combine curry powder, paprika, sea salt and black pepper. Add stew meat and toss to coat each piece completely.
  3. When the pan is hot, add oil and wait 30 seconds. Add 10 to 12 lamb pieces to the pan, turning each piece as it browns on all sides. Remove lamb from pan and place back in the spice mixture. Repeat this step with additional lamb until all pieces are browned.
  4. Add chicken broth to the bottom of the hot skillet. Using a wooden spoon, scrape the browned bits off the bottom of the pan and pour into the slow cooker.
  5. Add carrots, celery and onions to the bottom of the slow cooker. Place lamb and any extra spice mixture evenly on top. Next, sprinkle garlic on top of browned lamb pieces. Finally, pour remaining broth and coconut milk on top.
  6. Cover and cook on low for 6 to 8 hours, or on high for 4 to 5 hours. Skim extra fat off the top before serving.


  1. This is so delicious. Whole Foods was out of lamb, so I used beef stew meat instead, which was delightful. I also threw in about 2 cups of leftover spaghetti squash and some broccoli. I can’t wait to try this again with lamb!

  2. Wow, this meal was amazing. I can’t believe how great it turned out, but next time I’ll buy lamb already diced lol.
    thanks so much :)

  3. Hi Karen – I had to go totally off plan, so I am not sure how much you can USE my feedback, but here it is! ;-)

    1) I had no paprika, so used ginger instead.

    2) Somehow I managed to get the bottom of my skillet burned, (Got black bits, rather than brown! I put in the cup of broth, scraped it all up then strained the liquid using a colander and a paper towel. Ended up tasty!)

    3) I used a dutch oven vs. slow cooker. Put in probably a total of 3 (maybe four) cups of broth and let it more-than-simmer (but not a rolling boil) for about 45 minutes. This led to mushy but yummy veggies. To soak up some of the broth, toward the end I threw in a cup of quick cook sprouted lentils and let it “more-than-simmer” for about 15 min more.

    The lamb was SO GOOD and, in some of the bigger pieces, a little rare in the middle!

    It was $22 worth of lamb, so I am glad it turned out well – even if it was on a wing and a prayer!

    I’ll get a new top to my slow cooker and try the recipe YOUR way next time!!

    Thanks so much for posting!!

    1. Thank you for your comments. I am so glad the recipe worked. We are always glad of recipe “tweeks” and advice. Hope you can try some of our other recipes.

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