Slow Cooked Lamb & Pumpkin Curry Posted on 24/02/2019

Slow Cooked Lamb Curry - An Apple a Day
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In Traditional Chinese Medicine (TCM), both the spleen and stomach are seen as the central organs of digestion. They are responsible for breaking down the food and assisting in the absorption of nutrients that nourish our organs and tissues.

If you’re experiencing symptoms such as poor appetite, bloating, and loose bowel motions, you may be spleen deficient. If this is the case, TCM suggests that you may be making matters worse by consuming too many cold and damp foods i.e. banana, smoothies and acai bowls, as well as salads, deep fried and sweet foods. As such, TCM suggests that eating more warmed, cooked foods i.e. soups, stews, and casseroles may help.

TCM aside, for those of you who are busy, slow cooked recipes are a lifesaver. This dish can be thrown into the slow cooked before work and you can enjoy a curry when you arrive home.

Slow Cooked Lamb & Pumpkin Curry
Prep Time
15 mins
Cook Time
6 hrs
Total Time
6 hrs 15 mins

A deliciously slow cooked lamb shoulder with some extra veg and a little spice. 

Course: Dinner
Cuisine: Dairy Free, Gluten Free, Slow Cooker
Servings: 6 people
Author: Alyse
  • 700 gram lamb shoulder
  • 1 brown onion, peeled and diced
  • 3 garlic cloves, peeled
  • 1 tsp. turmeric powder
  • 1 tsp. chilli powder
  • 2.5 tsp. garam masala
  • 2 tsp. tomato paste be generous
  • 400 ml full fat coconut milk (1 can)
  • 1/2 cup filtered water
  • 1/4 kent pumpkin, peeled, diced
  • 2 carrots, large; peeled and chopped
  • coriander & natural full-fat yoghurt to serve
  • salt and pepper to taste
  1. Heat 1 tbsp. oil (coconut, olive, butter or far) in the slow cooker. Pop the lamb shoulder in, and brown either side. If your slow cooker doesn’t have this option, use a large pan. 

  2. Add the brown onion, garlic and cook slightly until fragrant. 

  3. If you’re using the pan, transfer all ingredients back to the slow cooker. Add spices, tomato paste, coconut milk and water. Cover and set to cook for 6 hours on high. 

  4. With one hour to go, add the pumpkin and carrot ensuring all vegetables are located within the broth.

  5. Sprinkle with some fresh coriander and a dollop of natural dairy or coconut yoghurt before serving. 

  6. Serve on it’s own, with rice, cauliflower rice, potato mash or one of our favourite potato mash substitutes. 

Recipe Notes

Dairy Free: To make this recipe dairy free, swap the natural yoghurt to a natural coconut yoghurt. 

Extra Greens: For leftovers, I like to stir through a few generous handfuls of baby spinach before popping it in my thermos to take to work. 

Potato Mash Substitutes:


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