Dinner · Part 3 of 3: Tips & recipe card

Garlic Butter Tikka Masala Lamb Cubes: Slow Cooker Tips, FAQ & printable recipe

Name: Garlic Butter Tikka Masala Lamb Cubes: Slow Cooker
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Indian-inspired
Ingredients: 2 lb cubed lamb shoulder; 2 cups tikka masala sauce; 2 tsp garam masala; 4 tbsp garlic herb butter, sliced into medallions; 1/2 cup plain Greek yogurt

By Clara Weller · Oct 29, 2026

Slow cooker filled with bubbling garlic butter tikka masala lamb cubes

Prep: 10 min
Cook: 6 h
Total: 6 h 10 min
Serves: 6

Tips for success

For the most tender lamb, always choose shoulder or other well-marbled cuts. If you have time, searing the lamb cubes in a hot skillet before adding to the slow cooker adds extra depth, but it's not necessary for this recipe.

To prevent the yogurt from curdling, make sure the slow cooker is on LOW, not HIGH, and don't stir during the first few hours.

The sauce will thicken as it cooks, but if it's too thin at the end, remove the lid and cook on HIGH for 15-20 minutes to reduce. Conversely, if it's too thick, add a splash of broth or water.

For a smoother sauce, you can use an immersion blender on the sauce alone before adding the meat, but this recipe is meant to keep the lamb chunky.

Variations

Spicier Version: Add 1-2 finely chopped green chilies or a teaspoon of red chili flakes with the sauce. For extra heat, serve with a side of fresh sliced chilies or a drizzle of chili oil.
Creamier Sauce: Stir in an extra 1/4 cup of heavy cream or coconut milk during the last 30 minutes of cooking for a richer, more indulgent sauce. This also mellows the spices if you prefer a milder curry.
Vegetable Add-ins: Add 2 cups of chopped vegetables like bell peppers, carrots, or potatoes during the last 2 hours of cooking. They'll cook through and absorb the flavorful sauce, making the dish more substantial.
Chicken Tikka Masala: Replace the lamb with 2 pounds of boneless, skinless chicken thighs. Cook on LOW for 4-5 hours or until the chicken reaches 165°F (74°C). The sauce will be just as delicious.

Storage and make-ahead

Fridge: Store in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stovetop or microwave, adding a splash of water if the sauce thickens.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until piping hot. Add a little broth or water to restore the sauce's consistency.

Store leftover curry in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making it even tastier the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed to loosen the sauce.

This recipe is perfect for make-ahead meals. Prepare the curry as directed, let it cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating. You can also prep the ingredients in the slow cooker insert the night before, cover, and refrigerate, then start cooking in the morning.

Serving ideas

Serve the garlic butter tikka masala lamb cubes over steamed basmati rice or with warm naan bread. The rice soaks up the rich sauce, while the naan is perfect for scooping up every last bit. Garnish with fresh cilantro or a dollop of yogurt for added freshness, if desired.

This curry pairs well with a simple cucumber salad or roasted vegetables to balance the richness.

For a low-carb option, serve it over cauliflower rice or with a side of sautéed greens. The leftovers are wonderful tucked into wraps or served over baked potatoes the next day.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this curry is excellent for meal prep. Cook it as directed, let it cool completely, and store it in the refrigerator for up to 3 days. The flavors will deepen and meld even more. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

Why does the yogurt curdle in the slow cooker?

Yogurt can curdle if the heat is too high or if it's stirred too early. To prevent this, always cook on LOW and avoid stirring for the first few hours. Also, use full-fat Greek yogurt, which is more stable. If curdling does happen, the sauce may look slightly grainy but will still taste fine.

Can this recipe be made without a slow cooker?

Yes, you can make this on the stovetop or in the oven. For stovetop, brown the lamb in a Dutch oven, add the sauce, butter, and yogurt, then simmer covered on low heat for 2-3 hours until tender. In the oven, cook at 325°F (163°C) for 2-3 hours, covered.

What is the best cut of lamb for this recipe?

Lamb shoulder is ideal because it has enough fat and connective tissue to become tender during long, slow cooking. Lamb stew meat or leg of lamb can also work, but shoulder gives the most succulent results. Avoid lean cuts like loin, which can dry out.

How can this dish be made dairy-free?

Use coconut yogurt or cashew cream instead of Greek yogurt, and substitute the garlic herb butter with a dairy-free butter or olive oil. The sauce may be slightly less creamy, but it will still be delicious. Check the tikka masala sauce label to ensure it's dairy-free.

Recipe card

Garlic Butter Tikka Masala Lamb Cubes: Slow Cooker

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb cubed lamb shoulder
2 cups tikka masala sauce
2 tsp garam masala
4 tbsp garlic herb butter, sliced into medallions
1/2 cup plain Greek yogurt

Instructions

Place the cubed lamb shoulder in the bottom of the slow cooker insert. Pour the tikka masala sauce over the lamb, then sprinkle with garam masala. Add the garlic herb butter medallions on top, and dollop the Greek yogurt over everything. Do not stir.
Cover the slow cooker with the lid. Cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours, until the lamb is fork-tender and easily pulls apart. The sauce will be bubbling and thickened. Let it rest for 3 minutes before slicing.
Once the lamb is cooked through, let it rest in the sauce for 5 minutes. Serve the curry over steamed basmati rice with warm naan on the side. Ladle the sauce generously over the top.

Contains: milk

Estimated nutrition per serving

Calories: 450
Protein: 35 g
Carbohydrates: 12 g
Fat: 28 g

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

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.