This is the EASIEST slow cooker low-carb lamb curry you will ever make.
Served with delicious low-carb coconut cauliflower rice, it makes for the perfect family dinner.
How To Cook Low-Carb Lamb Curry In The Slow Cooker?
Slow cooker low-carb lamb curry simply cooks all day while you are busy doing other things. So put your feet up and print the recipe below and add it to your rotation of family dinners.
Using the slow cooker or my Instant Pot are my favourite small kitchen appliance. It makes family dinner time so much easier. Especially at the end of a long day.
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If you plan ahead, you can use the slow cooker by cooking on LOW all day long. Simply throw everything together in the morning.
Can You Cook The Curry In The Instant Pot?
Yes.
If you’re not organised ahead of time, or your day is running late, you can simply cook the low-carb lamb curry in the Instant Pot/pressure cooker.
- Fry/sauté the onion and herbs in the Instant Pot on the sauté function.
- Fry the lamb until each piece is browned on all sides.
- Add all other ingredients, stir.
- Lock the lid in lace, cook on CURRY mode for 15 minutes and let the steam escape naturally.
How Can You Get Children To Eat Spinach?
Slow cooker lamb curry uses a whopping 500g/1 lb of spinach. I told my children it was silverbeet/swiss chard (for some reason they love silverbeet/swiss chard, but hate spinach – go figure) and they ate it all up.
I often play “guess the hidden ingredient” with my children when they were younger, it made them intrigued about flavour, texture and taste.
They know by now I play tricks on them, they eat it and are surprised they liked it once I reveal what was actually in it.
This trick has managed to get them to eat a whole selection of foods that they once hated.
What To Serve With Slow Cooker Curry?
Instead of high carb rice, we choose delicious coconut cauliflower rice, keto roti flatbread, or keto garlic naan bread.
It makes a complete meal and adds plenty of fibre, flavour and nutrition.
Lamb Curry with Spinach Recipe (Saag Gosht)
Equipment
- slow cooker
- Measuring cups and spoons
Ingredients
- 1 red onion quartered and sliced
- 2 cloves garlic minced
- 2 tbsp ginger minced
- 2 tsp ground cardamom
- 6 cloves whole
- 2 tsp ground coriander/cilantro ground
- 1 tsp turmeric powder powder
- 1/2 tsp chilli powder powder
- 1 tsp garam masala powder
- 2 tsp ground cumin powder
- 500 g cubed lamb
- 500 g frozen chopped spinach
- 400 g tinned/canned chopped tomatoes chopped
Instructions
- Defrost the spinach in the microwave, then squeeze handfuls to get out the excess water (don’t squeeze too hard and make it dry).
- Place all the ingredients in the slow cooker, stir.
- Cook on HIGH for 4-5 hours or LOW for 8 hours.
Nutrition
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Any difference using fresh spinach?
I often use fresh spinach or even silver beet/swiss chard. They all work really well.
Well damn! That was freakin fantastic!!! Especially with the Cauliflower rice 🙂
Hi just wanted to say that I think your site is really good. Informative and easy to use. And not trying to sell something at every turn! Thanks so much. Myself and daughter are trying low carb eating and I find your sensible, realistic family-orientated approach great. Emma
Thank you, I have adverts which some people hate, but it helps meet my increasing costs without resorting to pushing products. In fact I have turned down so many of those (including finally getting Atkins off my back) as I just don’t believe in them. I refuse to sell bars, shakes, supplements etc. I want a clean website which is family friendly so thank you for acknowledging that. 🙂
Hi Libby,
Thank you very much for posting this delicious looking recipe! I think I will try it tonight! I have been a bit discouraged because I was recently diagnosed with diabetes and the dietitian told me I need to eat more carbs in order to balance my blood sugars. They are fine all day, but start to rise in the evening and are over the limit by the AM. She thinks my liver is leaking because my carb count is too low, but a snack at night has not made a difference so far. Does anyone out there know about leaky liver, or know where i can find out more about it?
In all my years I have never heard of a leaking liver because your carbs are too low? Check out this article and join Type1Grit (just as helpful to those with T2) and get some fabulous advice from those who live with diabetes every day and know how to achieve normal blood sugars. They are wonderful.
Thank you, Libby. I will check them out. Just to clarify, apparently the liver stores extra sugar as glycogen and then releases it as glucose when your blood sugars go low, such as overnight or when you go too long without eating. Sometimes it releases too much or won’t stop, especially if you have liver problems such as a fatty liver. Somewhere or somehow this process is called “leaky liver”, although I’m not sure just what that means. What this shows me is that diabetes is a much more complex condition than previously thought, and, to get better, we need to take care of our whole bodies, not just one part. I will keep looking. Thank you again for the links, and I love your site!
Thanks, I did wonder if it was a local term used.
What about coconut milk??
Coconut milk is too thin and watery, and not high enough in fat. You won’t get that same creamy texture that curries generally have.
Thanks for the reply! In the crockpot now, 15min till in my tummy!! Used fresh spinach, it is very watery, sorta of Lamb Saag Soup? But flavors are spot on so all good by me. I did add 1 tsp cinnamon, just because I think it goes well with all those spices. Thank you!
I made this 2 times and played around with the spices and I didn’t get very good results. The dishes turned out bland. I can smell the aroma but the taste is like eating dirt. Any suggestions to get a more Curry like flavor? What spices should I add more of? Less of?
If it smells amazing but tastes bland I would check your spices and ensure they haven’t expired! This dosen’t sound right at all. Also remember to add salt to taste. Salt always brings out the flavours.
It may also be the water in the spinach that’s making it bland. Maybe dry the spinach on a tea towel or paper towel before adding to the curry or put it in when the curry is almost done as it doesn’t need a long time to cook
I’m wondering why this is called Lamb Curry when there is no curry spice used? Just confused, not critical.
Curry spice is simply an easy mix/blend of spices. I use individual spices to make my own mix. It is tastier this way and the individual spices are more adaptable to making Indian curries, Malaysian curries etc.
Hi Libby, do you use ground cardamon or whole cardamon?
Apologies for not stating that – I use ground cardamom powder.
Hi Libby, thanks for the recipe. I must admit I wasn’t a fan of the final flavour at all though. To make it to my taste I added a teaspoon of salt, 20g of tomato puree and 1 tablespoon of erythritol then reduced it down to thicken which seemed to help. Spices are all in date and used exactly what measurements you said so not sure what happened 🙁
I’m glad you managed to tweak the recipe to your taste. What is perfect for one, may need adapting for another.
I made this last night and it was really nice but I did add a good tsp of salt and sweetener. My husband said that’s a keeper.