Slow-Cooker Garlic Butter Red Curry Lamb Cubes

This slow-cooker garlic butter red curry lamb is the ultimate dump-and-forget dinner. Cubed lamb shoulder simmers for hours in a fragrant Thai red curry sauce enriched with Greek yogurt and garlic herb butter.

The result is melt-in-your-mouth meat in a rich, aromatic sauce that tastes like you spent hours at the stove—but it's practically hands-off.

When you need a dinner that feels special but requires almost no effort, this slow-cooker lamb curry delivers. Just layer the ingredients in the crockpot, set the timer, and walk away.

The low, slow heat transforms tough lamb shoulder into fork-tender bites, while the red curry paste, bamboo shoots, and peppers infuse the sauce with layers of flavor.

The garlic herb butter melts into the sauce, adding richness and depth, while the yogurt lends a subtle tang that balances the heat. Serve it over steamed basmati rice with warm naan for a complete meal that's sure to become a weeknight favorite.

Ingredients

Why this recipe works

The slow cooker creates a gentle, moist heat that breaks down the collagen in lamb shoulder, turning it tender and succulent. The low temperature allows the spices and aromatics to meld slowly, developing a complex sauce without any babysitting. This method is foolproof—no stirring, no monitoring, just patience.

The combination of Thai red curry paste and garlic herb butter is a shortcut to deep, layered flavor. The curry paste brings heat, lemongrass, and galangal, while the butter adds richness and a savory note that rounds out the sauce. The yogurt provides a creamy texture and a slight tanginess that brightens the dish, making every bite crave-worthy.

Notes and substitutions

Use well-marbled lamb shoulder for the best results—it becomes meltingly tender after hours of slow cooking. If you can't find lamb, beef chuck is an excellent substitute. Cut the meat into uniform 1-inch cubes so they cook evenly. For extra flavor, sear the cubes in a hot skillet before adding to the slow cooker, but this step is optional.

Thai red curry paste varies in heat and saltiness between brands. Start with 3 tablespoons and adjust to taste. If you prefer a milder curry, use 2 tablespoons.

Greek yogurt is preferred for its thickness and tang; avoid non-fat yogurt as it may curdle during long cooking. Garlic herb butter can be store-bought or homemade—just use a good-quality butter with herbs and garlic.

• lamb shoulder: beef chuck, cut into 1-inch cubes (increase cook time to 8-10 hours)
• Thai red curry paste: mild curry powder (use 2 tbsp) plus 1 tsp fish sauce for depth
• Greek yogurt: full-fat coconut milk (add in the last 30 minutes to prevent curdling)
• garlic herb butter: 4 tbsp unsalted butter mixed with 2 cloves minced garlic and 1 tsp dried herbs

Equipment

• 6-quart slow cooker
• Measuring spoons
• Cutting board
• Chef's knife
• Serving spoon