Crockpot Coconut Cream Makhani Lamb Cubes Tips, FAQ & printable recipe

Tips for success

For the most tender lamb, cook on low rather than high. Low heat gives the collagen time to break down completely, resulting in melt-in-your-mouth meat.

If you're short on time, you can cook on high for 5-6 hours, but the texture may be slightly less tender.

To make the sauce even richer, stir in a tablespoon of butter or ghee at the end of cooking.

This is optional but adds a luxurious sheen and flavor. If the sauce is too thin, remove the lid and cook on high for 20-30 minutes to reduce it.

Variations

• Beef Version: Replace the lamb with beef chuck, cut into 1-inch cubes. Cook on low for 9-10 hours, until the beef is fork-tender. The beef will be equally rich and flavorful.
• Spicier Curry: Add 1-2 finely chopped green chilies or 1/2 teaspoon of cayenne pepper with the garlic and ginger. Increase the amount to suit your heat preference.
• Vegetarian Option: Replace the lamb with 2 cups of chickpeas and 1 cup of diced paneer. Cook on low for 4-5 hours, until the paneer is heated through. The sauce will coat the chickpeas and paneer beautifully.
• Creamy Cashew Twist: Add 1/4 cup of raw cashews, blended with 1/4 cup of water, along with the coconut cream. This adds extra richness and a subtle nutty flavor.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently until piping hot before serving.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Add a splash of water or broth if the sauce is too thick.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even better the next day. Let the curry cool for no more than 2 hours before refrigerating.

This curry can be made up to 2 days ahead and refrigerated. Reheat gently on the stovetop or in the microwave.

The lamb may become even more tender after sitting in the sauce overnight. You can also freeze the curry for up to 3 months.

Serving ideas

Serve the curry over steamed basmati rice or with warm garlic naan for soaking up the sauce.

A side of cucumber raita or a simple green salad can balance the richness. For a low-carb option, serve with cauliflower rice.

Garnish with extra fresh cilantro and a squeeze of lime juice, if desired. The lime adds a bright note that cuts through the creamy sauce. This dish is hearty enough to be a main course on its own.

Frequently asked questions

Recipe card

Crockpot Coconut Cream Makhani Lamb Cubes

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

• 2 lb cubed lamb shoulder
• 1 1/2 cups spiced tomato puree
• 2 tbsp fresh ginger, minced
• 4 cloves garlic, minced
• 1 can (13.5 oz) coconut cream
• 1/2 cup fresh cilantro leaves, chopped
• 1 tsp kosher salt

Instructions

1. Place the cubed lamb shoulder in the bottom of a 6-quart slow cooker. In a medium bowl, stir together the spiced tomato puree, minced ginger, minced garlic, and kosher salt. Pour this mixture over the lamb, making sure the meat is mostly covered. Use a spoon to gently turn the lamb cubes so they are coated with the sauce.
2. Pour the coconut cream over the lamb and sauce. Do not stir. Scatter the chopped cilantro leaves evenly over the top. Cover the slow cooker with the lid.
3. Set the slow cooker to low and cook for 8 to 10 hours, until the lamb is fork-tender and easily shreds. The sauce will bubble gently around the edges. Avoid lifting the lid during the first 6 hours to keep the heat steady. Let it rest for 3 minutes before slicing.
4. After 8 hours, test a lamb cube with a fork. It should be very tender and easily pulled apart. If not, continue cooking for another 30-60 minutes. Once tender, let the lamb rest in the sauce for 5 minutes before serving.
5. Spoon steamed basmati rice onto a plate. Ladle the lamb and sauce over the rice. Serve with warm garlic naan on the side.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

35 g

Carbohydrates

12 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.