Slow Cooker Lamb and Pumpkin Coconut Curry Stew

Why You’ll Love This Recipe

• Slow-cooked lamb becomes incredibly tender, nestled in a golden coconut curry that feels luxurious yet comforting.
• Ginger, turmeric, and warm spices bring a gently sweet, aromatic flavor that is complex but not overpowering.
• Pumpkin melts into creamy cubes that soak up the sauce, adding natural sweetness and beautiful color.
• It is a relaxed, mostly hands-off stew that tastes even better the next day, perfect for batch cooking or cozy dinners.

Grocery List

• Produce: 1 large onion, garlic, fresh ginger, 1–2 red chilies (optional), pumpkin or butternut squash, 1 lime, fresh cilantro
• Dairy: Ghee or butter (if not using oil; optional plain yogurt for serving)
• Pantry: Boneless lamb shoulder, neutral oil, ground turmeric, ground coriander, ground cumin, ground cinnamon, ground black pepper, fine sea salt, brown sugar or coconut sugar, full-fat coconut milk, low-sodium chicken or vegetable broth, basmati rice or flatbreads

Full Ingredients

For the Lamb and Pumpkin Curry

• 2 lb (900 g) boneless lamb shoulder, trimmed of excess fat and cut into 1½ in (4 cm) chunks
• 2 tbsp neutral oil (such as canola, sunflower, or vegetable) or ghee
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp fresh ginger, finely grated or minced
• 1–2 fresh red chilies, thinly sliced (optional, adjust to desired heat)
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1½ tsp ground cumin
• ½ tsp ground cinnamon
• ½ tsp freshly ground black pepper
• 1½ tsp fine sea salt, plus more to taste
• 1 tbsp brown sugar or coconut sugar
• 2 x 13.5 oz (400 ml) cans full-fat coconut milk, well shaken
• 1 cup (240 ml) low-sodium chicken or vegetable broth
• 1½ lb (700 g) pumpkin or butternut squash, peeled, seeded, and cut into 1 in (2.5 cm) cubes
• Juice of 1 lime (about 2 tbsp), plus extra wedges for serving if desired

To Serve (Optional)

• Cooked basmati or jasmine rice
• Warm flatbreads (such as naan or roti)
• Small bunch fresh cilantro, roughly chopped
• Plain yogurt or coconut yogurt, for a cooling dollop (optional)
• Extra sliced red chili, for garnish (optional)

Step-by-Step Instructions

Step 1: Prep the Lamb and Vegetables

Pat the lamb pieces dry with paper towels. This helps them brown nicely rather than steam. Trim off any large, thick pieces of fat, but leave some marbling for flavor and tenderness. Season the lamb lightly with a pinch of salt and set aside.

Peel and finely dice the onion. Mince the garlic. Peel the ginger and finely grate or mince it. Slice the red chilies, if using. Peel the pumpkin or butternut squash, remove the seeds, and cut into 1 in (2.5 cm) cubes. Set all prepped ingredients within easy reach of the stove.

Step 2: Brown the Lamb

Heat a large heavy-based pot or Dutch oven (at least 5-quart capacity) over medium-high heat. Add the oil or ghee and let it get hot until it shimmers. Working in 2–3 batches to avoid crowding the pot, add the lamb in a single layer. Brown on all sides for about 6–8 minutes per batch, turning occasionally, until you have good deep golden-brown color.

As each batch finishes browning, transfer the lamb pieces to a plate and continue with the next batch. Do not rush this step; the browned bits (fond) on the bottom of the pot will add rich flavor to the curry.

Step 3: Soften the Aromatics

Once all the lamb is browned and set aside, reduce the heat to medium. If the pot looks very dry, add another teaspoon of oil or ghee. Add the diced onion and a pinch of salt, scraping up any browned bits from the bottom as the onion releases moisture. Cook, stirring occasionally, for 6–8 minutes, until the onion is soft, translucent, and turning lightly golden.

Stir in the minced garlic, grated ginger, and sliced chilies (if using). Cook for 1–2 minutes, stirring frequently, until very fragrant but not browned. If anything starts to catch or darken too quickly, lower the heat.

Step 4: Bloom the Spices

Sprinkle the turmeric, coriander, cumin, cinnamon, black pepper, salt, and brown sugar over the onion mixture. Stir constantly for about 1 minute, coating the onions and aromatics in the spices. This brief toasting, called blooming, wakes up the flavors and helps them dissolve into the sauce later.

Take care not to burn the spices; if the mixture looks dry or starts sticking, lower the heat slightly and add a tablespoon of coconut milk to loosen it.

Step 5: Add Coconut Milk and Slow-Cook the Lamb

Pour in the coconut milk and broth. Use a wooden spoon to scrape the bottom of the pot, releasing any remaining browned bits into the liquid. Return the browned lamb and any collected juices from the plate to the pot, stirring to combine everything well.

Bring the mixture up to a gentle simmer over medium heat, then reduce the heat to low. The surface should bubble very softly, not boil vigorously. Cover the pot with a lid and cook for 1½ hours, stirring once or twice to ensure nothing is sticking. The lamb should become very tender and the sauce fragrant and slightly thickened.

Step 6: Add the Pumpkin and Finish the Stew

After 1½ hours, stir in the pumpkin cubes, making sure they are submerged in the sauce. Increase the heat slightly to bring the curry back to a gentle simmer, then cook uncovered for 25–35 minutes, stirring occasionally. The sauce will reduce and thicken a bit more as some moisture evaporates.

The curry is done when the lamb is very tender (you can cut it easily with a spoon) and the pumpkin is just tender but still holding its shape. Taste the sauce and adjust seasoning with additional salt if needed. Stir in the lime juice, starting with about 1½ tablespoons and adding more to taste. The acidity should brighten the richness of the coconut and lamb.

Step 7: Garnish and Serve

Turn off the heat and let the curry sit for 5–10 minutes; this brief rest allows the flavors to meld and the sauce to settle into a velvety consistency. Just before serving, scatter over a generous handful of chopped fresh cilantro and, if you like more heat, some extra sliced red chili.

Serve the lamb and pumpkin curry hot over fluffy basmati rice or with warm flatbreads for dipping. A small spoonful of plain yogurt or coconut yogurt on top can add a lovely cooling contrast to the warm spices. Spoon plenty of the golden coconut sauce over each serving so every bite is rich, aromatic, and comforting.

Pro Tips

• Choose the right cut of lamb: Lamb shoulder or leg works best for slow cooking. Avoid very lean cuts, which can turn dry instead of tender.
• Do not skip browning: Taking the time to brown the lamb deeply builds a richer, more complex flavor base for the curry.
• Use full-fat coconut milk: Light coconut milk will make the sauce thinner and less velvety. For this style of stew, full-fat is worth it.
• Select a firm pumpkin: Sugar pumpkin, kabocha, or butternut squash hold their shape well and stay tender instead of turning mushy.
• Adjust thickness at the end: If the sauce is too thick, add a splash of broth. If too thin, simmer uncovered for a few extra minutes until it coats the back of a spoon.

Variations

• Slow cooker version: After browning the lamb and sautéing the aromatics and spices in a skillet, transfer everything to a slow cooker with the coconut milk and broth. Cook on low for 6–7 hours, adding the pumpkin for the last 1½–2 hours so it does not overcook.
• Spicier curry: Add 1–2 teaspoons of mild curry powder or extra chili flakes along with the ground spices. You can also add a spoonful of chili paste when you add the coconut milk for a deeper heat.
• Vegetable-forward twist: Reduce the lamb to 1½ lb (680 g) and add a drained can of chickpeas along with the pumpkin. This adds extra fiber and makes the curry stretch further.

Storage & Make-Ahead

This curry stores and reheats beautifully, often tasting even better the next day. Allow leftovers to cool to room temperature, then refrigerate in an airtight container for up to 4 days. To reheat, warm gently on the stove over low to medium-low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much. You can also reheat individual portions in the microwave, stirring halfway through.

For longer storage, freeze the curry in freezer-safe containers for up to 3 months. Defrost overnight in the refrigerator before reheating. If you know you will freeze it, slightly undercook the pumpkin by a few minutes so it holds its texture better after thawing.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without rice, flatbread, or optional yogurt): about 640 calories; 35 g protein; 20 g carbohydrates; 48 g fat; 16 g saturated fat; 5 g fiber; 6 g sugar; 720 mg sodium. These values are estimates and will vary based on the exact ingredients and brands you use, as well as the amount of added salt.