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10 weekend feasts

Does your family love a curry or fight over the last helping of pudding? Make sure you turn every weekend meal into a feast, from lazy brunches to crowd-pleasing lunches, dinners and desserts with these delicious recipes.

Slow-cooker lamb curry
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Slow-cooker lamb curry

Put your slow-cooker to good use with a rich slow-cooker lamb curry. This ‘low and slow’ method of cooking the lamb and veg gives meltingly tender results and enriches the spiced coconut sauce with plenty of flavour. Serve with rice or naan bread for the ultimate curry night.

  1. Heat 1 tbsp oil in a deep non-stick frying pan over a medium-high heat. Brown the lamb in batches (without overcrowding the pan) for 5-8 mins. Season and transfer to the slow-cooker.
  2. Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened. Add the garlic, ginger, chopped green chilli, spices and coriander stalks. Stir well and cook for a further 1 min until fragrant. Transfer everything to the slow-cooker.
  3. Add the chopped tomatoes and lamb stock to the slow-cooker and stir to combine. Cook on a low heat for 6 hrs.
  4. Stir through the coconut milk and cook for a further 30 mins. Add the spinach to wilt through 5 mins before serving. Scatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like. 

Tip: Short on ingredients? Use a ready-made curry paste to make this curry even easier. Replace the garlic, ginger, chopped chilli, dried spices and coriander stalks with 4 tbsp rogan josh curry paste: add in step 2 after the onions and carrots are softened, cook for 1 min, then transfer everything to the slow-cooker and continue with the recipe.

See more Slow-cooker recipes 

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

View full recipe details
  • Ingredients
  • 2 tbsp olive oil
  • 2 x 300g packs diced lamb leg
  • 2 onions, chopped
  • 4 carrots, thickly sliced
  • 3 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced
  • 1 tbsp garam masala
  • 1 tsp cinnamon
  • 2 tsp ground cumin
  • 15g fresh coriander, leaves picked and stalks finely chopped
  • 400g tin chopped tomatoes
  • 100ml lamb stock
  • 400ml light coconut milk
  • 125g spinach
  • rice or naan, to serve (optional)