Dinner · Part 3 of 3: Tips & recipe card

Slow-Cooker Garlic Butter Makhani Lamb Cubes Tips, FAQ & printable recipe

Name: Slow-Cooker Garlic Butter Makhani Lamb Cubes
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: Indian
Ingredients: 2 lb cubed lamb shoulder; 1 1/2 cups spiced tomato-ginger makhani puree; 4 cloves garlic, minced; 1/2 cup plain Greek yogurt; 4 tbsp garlic herb butter, cut into medallions

By Clara Weller · Oct 29, 2026

A slow cooker full of tender lamb cubes in a rich orange-red makhani sauce, with steam rising and a spoon lifting a bite.

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

Tips for success

For the most tender lamb, always cook on low rather than high — the longer, gentler heat makes a noticeable difference. If you're short on time, high heat works in a pinch, but the texture won't be quite as silky.

Use a good-quality spiced tomato puree; it's the backbone of the sauce. If you like more heat, add a pinch of cayenne or chili flakes with the garlic.

To thicken the sauce further, remove the lid for the last 30 minutes of cooking. This allows steam to escape, concentrating the flavors.

If the sauce becomes too thick, splash in a little warm water or broth to loosen it. Always taste before serving and adjust salt and spices — slow cooking can mute flavors, so a final seasoning boost is often needed.

Variations

Chicken makhani: Swap the lamb for 2 pounds of boneless, skinless chicken thighs. Cook on low for 4–5 hours, until the chicken is tender and cooked through to 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 of cooking to avoid it breaking apart. For chickpeas, cook the sauce for 4 hours on low, then add and heat through.
Spicy makhani: Add 1–2 finely chopped green chilies or 1/2 teaspoon of cayenne pepper with the garlic for extra heat. You can also stir in a teaspoon of garam masala at the end for a warmer spice profile.
Creamy makhani: For an extra-indulgent sauce, stir in 1/4 cup of heavy cream during the last 30 minutes of cooking. This makes the curry richer and even silkier. Adjust salt to taste.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently, adding a splash of water or broth to restore the sauce's silky texture.
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 piping hot. Add a splash of water or broth if the sauce has thickened.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even better the next day. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen the sauce.

This recipe is ideal for meal prep. Assemble the raw 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. You can also cook the curry completely, cool it, and refrigerate or freeze it for later.

Serving ideas

Serve the makhani lamb over steamed basmati rice, spooning plenty of sauce over the top. Pair with warm garlic naan for sopping up every last drop. A side of cooling cucumber raita or a simple green salad balances the rich curry.

For a low-carb option, serve over cauliflower rice or with roasted vegetables. The curry also works well as a filling for wraps or as a topping for baked potatoes.

Garnish with fresh cilantro and a drizzle of cream, if desired, though the recipe is delicious as-is.

Frequently asked questions

Can this recipe be made ahead of time?

Yes, this curry tastes even better the next day. Cook it completely, cool, and refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of water or broth to loosen the sauce. The flavors meld and deepen overnight.

What is the best cut of lamb for this recipe?

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

Why does the sauce sometimes curdle?

Curdling usually happens when the yogurt is added too early or stirred vigorously. Always dollop the yogurt on top and avoid stirring until after cooking. Use full-fat Greek yogurt, which is more stable, and ensure the slow cooker is on low heat.

Can this recipe be cooked on high instead of low?

Yes, you can cook on high for 4 hours, but the lamb may not be as fork-tender. Low heat allows the collagen to break down more gradually, yielding more succulent meat. If using high, check for tenderness at 3 1/2 hours.

What can be used instead of garlic herb butter?

If you don't have garlic herb butter, use 4 tablespoons of unsalted butter mixed with 1 teaspoon of minced garlic and 1 teaspoon of dried herbs like parsley or cilantro. You can also use plain butter and add an extra clove of garlic to the sauce.

Recipe card

Slow-Cooker Garlic Butter Makhani Lamb Cubes

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

2 lb cubed lamb shoulder
1 1/2 cups spiced tomato-ginger makhani puree
4 cloves garlic, minced
1/2 cup plain Greek yogurt
4 tbsp garlic herb butter, cut into medallions

Instructions

Place the cubed lamb shoulder in the slow cooker insert. Pour the spiced tomato-ginger makhani puree over the lamb, then add the minced garlic. Stir gently to coat the lamb evenly with the puree.
Dollop the Greek yogurt over the surface of the lamb and sauce. Place the garlic herb butter medallions on top, spacing them evenly. Do not stir after adding the yogurt and butter.
Cover the slow cooker and cook on low for 8 hours, or on high for 4 hours, until the lamb is fork-tender and easily shreds. Stir gently halfway through if possible, but avoid over-stirring. Let it rest for 3 minutes before slicing.
Once the lamb is cooked through and tender, remove the slow cooker insert and let it rest for 3 minutes. Serve the curry over steamed basmati rice with warm naan, using a spoon to ladle the sauce generously.

Contains: milk

Estimated nutrition per serving

Calories: 480
Protein: 32 g
Carbohydrates: 12 g
Fat: 34 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.