Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Cashew Cream Makhani Lamb: Dump and Forget Tips, FAQ & printable recipe

Name: Slow-Cooker Cashew Cream Makhani Lamb: Dump and Forget
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Indian-inspired
Ingredients: 2 lb cubed lamb shoulder; 2 cups spiced tomato-ginger puree; 4 cloves garlic, minced; 1 cup roasted cashew cream; 4 tbsp butter, cut into pats

By Clara Weller · Oct 29, 2026

Slow-cooker makhani lamb with orange-red sauce in a black crockpot

Prep: 15 min
Cook: 8 h
Total: 8 h 15 min
Serves: 6

Tips for success

For the best flavor, use a good-quality spiced tomato-ginger puree or make your own by blending canned tomatoes with fresh ginger, garlic, and a pinch of garam masala.

If you prefer a spicier curry, add a diced serrano pepper with the garlic. The cashew cream can be made ahead and refrigerated for up to 3 days; just blend it until perfectly smooth before using.

Let the curry rest for a few minutes after cooking to allow the sauce to thicken slightly. If you want an even richer texture, stir in a tablespoon of butter just before serving.

The sauce freezes well, so consider making a double batch. Serve with basmati rice, naan, or even roasted vegetables to soak up every drop.

Variations

Chicken Makhani: Substitute 2 pounds of boneless, skinless chicken thighs for the lamb. Cook on LOW for 4 to 5 hours, until the chicken is tender and reaches 165°F (74°C). Shred or leave in large pieces.
Vegetarian Makhani: Replace the lamb with 2 cups of paneer cubes or chickpeas. Add the paneer during the last 30 minutes to avoid overcooking. For chickpeas, add them at the beginning; they hold up well.
Spicy Makhani: Add 1-2 chopped green chilies and 1 teaspoon of red chili powder along with the garlic. Increase the ginger to 2 tablespoons for extra warmth. Adjust the heat to your preference.
Creamy Makhani: For an extra-rich sauce, stir in 1/2 cup of heavy cream or Greek yogurt during the last 15 minutes of cooking. Do not boil after adding, to prevent curdling.

Storage and make-ahead

Fridge: Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently, adding a splash of water if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally, until hot. Or microwave in 1-minute intervals, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much. The flavors deepen overnight, making it even better the next day.

This dish is ideal for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. The cashew cream can also be made up to 3 days ahead. Leftovers can be frozen for up to 3 months.

Serving ideas

Serve the makhani lamb over steamed basmati rice, spooning extra sauce over the top. Warm garlic naan on the side is perfect for sopping up the velvety curry.

A simple cucumber salad with yogurt and mint adds a refreshing contrast to the rich sauce. For a low-carb option, serve with cauliflower rice or roasted vegetables.

Garnish with fresh cilantro leaves and a drizzle of cream, if desired, though the video omits these. The dish is hearty enough to stand alone, but it also pairs well with a side of sautéed spinach or a crisp green salad. For a festive meal, serve with mango chutney and pickled onions.

Frequently asked questions

Can this recipe be made with chicken instead of lamb?

Yes, boneless chicken thighs work beautifully. They cook faster, so reduce the slow cooker time to 4-5 hours on LOW. Ensure the internal temperature reaches 165°F (74°C) before serving. The sauce will still be rich and creamy, and the chicken will be tender and juicy.

Why does the sauce sometimes split or curdle?

Curdling can happen if the slow cooker temperature is too high or if the cashew cream is added too early and boiled vigorously. To avoid this, always cook on LOW, and add the cashew cream during the last hour. Also, use room-temperature cashew cream and stir gently. If the sauce splits, whisk in a tablespoon of warm water or cream to bring it back together.

Can this be made ahead and frozen?

Absolutely. The curry freezes well for up to 3 months. Cool completely, transfer to a freezer-safe container, and freeze. Thaw overnight in the refrigerator and reheat gently on the stovetop. The flavor actually deepens after freezing, making it a great make-ahead meal.

What is the best cut of lamb for this recipe?

Lamb shoulder is ideal because it has enough fat and collagen to become tender over long cooking. Leg of lamb is leaner and can dry out. If using leg, reduce the cooking time and check for doneness earlier. Cubed stew meat from the shoulder is also a good option.

How can you make this dairy-free?

Use a plant-based butter substitute or omit the butter entirely. The cashew cream adds richness, so the dish is still creamy. Ensure your tomato puree and other ingredients are dairy-free. Serve with dairy-free naan or rice.

Recipe card

Slow-Cooker Cashew Cream Makhani Lamb: Dump and Forget

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

2 lb cubed lamb shoulder
2 cups spiced tomato-ginger puree
4 cloves garlic, minced
1 cup roasted cashew cream
4 tbsp butter, cut into pats

Instructions

Place the cubed lamb shoulder in the slow cooker insert. Pour the spiced tomato-ginger puree over the lamb and add the minced garlic. Stir gently to coat the lamb evenly with the sauce.
Pour the roasted cashew cream over the lamb and sauce. Dot the top with the butter pats. Do not stir after adding the cashew cream and butter; the layers will meld during cooking.
Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the lamb is fork-tender and easily shreds. The sauce will darken and become glossy. Let it rest for 3 minutes before slicing.
Turn off the slow cooker and let the lamb rest in the sauce for at least 3 minutes before serving. This allows the juices to redistribute and ensures every cube is moist.
Spoon the lamb and sauce over steamed basmati rice. Serve with warm garlic naan on the side. Ladle extra sauce over the top.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories: 540
Protein: 35 g
Carbohydrates: 12 g
Fat: 38 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.