Slow-Cooker Garlic Butter Red Curry Lamb Cubes Step-by-step instructions

Before you start

Before you start, cut the lamb shoulder into 1-inch cubes, leaving any excess fat on for flavor. Slice the red bell pepper into strips and drain the bamboo shoots. Measure out the curry paste, yogurt, and garlic herb butter.

No need to sear the lamb—the slow cooker does all the work. Set out your slow cooker and have all ingredients ready to go. This recipe is truly dump-and-forget, so there's minimal prep.

Instructions

Layer and Slow Cook

1. 1Layer the Ingredients
   Place the cubed lamb shoulder directly into the slow cooker. Spoon the Thai red curry paste over the lamb, then scatter the bamboo shoots and red bell pepper strips on top. No need to stir—the layers will meld during cooking.
   Look for The lamb is covered with curry paste and vegetables, ready for the slow cooker.
   Tip For deeper flavor, sear the lamb in a hot skillet before adding to the slow cooker, but this is optional.
2. 2Add the Creamy Elements
   Dollop the Greek yogurt over the top of the curry mixture. Place the garlic herb butter medallions evenly across the surface. The butter will melt and infuse the sauce as it cooks.
   Look for The yogurt and butter are distributed over the top, ready for slow cooking.
   Tip If using full-fat yogurt, it will hold up better during long cooking. Avoid non-fat yogurt to prevent curdling.

At the end of this phase, the slow cooker is filled with raw lamb, curry paste, bamboo shoots, peppers, yogurt, and butter. The ingredients are layered but not stirred. The aroma is fresh and spicy, with the scent of curry paste and garlic butter. Before moving on, ensure the slow cooker is covered and set to the desired temperature.

Tenderize and Infuse

3. 3Slow Cook Until Tender
   Cover the slow cooker and cook on LOW for 8 hours, or on HIGH for 4-5 hours, until the lamb is fork-tender and easily shreds. The sauce will be bubbling gently and aromatic. Let it rest for 3 minutes before slicing.
   Look for The curry is bubbling and the lamb is tender enough to pull apart with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Cooking on LOW yields the most tender lamb. If using HIGH, check at the 4-hour mark.
4. 4Check for Doneness
   Insert an instant-read thermometer into the thickest piece of lamb. It should read at least 145°F (63°C) for safe consumption. The meat should be fork-tender and the sauce thickened slightly.
   Look for The thermometer reads 145°F (63°C) and the lamb is tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Let the lamb rest for 3 minutes before serving to allow the juices to redistribute.

After 8 hours on LOW, the kitchen is filled with the rich, spicy aroma of curry and garlic. The sauce is bubbling gently, and the lamb is fork-tender.

The color is a deep reddish-brown, and the butter has melted into the sauce, giving it a glossy sheen. The lamb should easily shred with a fork, and the sauce should coat the back of a spoon.

Serve and Enjoy

5. 5Serve Over Rice
   Spoon the curry over steamed basmati rice and serve with warm garlic naan on the side. Ladle extra sauce over the top for maximum flavor.
   Look for The curry is ladled over rice, ready to serve.
   Tip Garnish with fresh cilantro or lime wedges if desired, though not necessary.

The curry is spooned over steamed basmati rice, with the sauce pooling around the grains. The lamb is tender and glistening, and the peppers are soft but still hold their shape. The dish is ready to serve immediately, with warm naan on the side for dipping. The final dish looks vibrant and inviting, with steam rising from the bowl.

Common mistakes

One common mistake is lifting the lid too often during cooking, which lets heat escape and extends cooking time. Trust the process and resist the urge to peek. Another mistake is using lean lamb—without enough fat, the meat can dry out.

Choose well-marbled lamb shoulder. Also, be careful with the amount of curry paste: too much can make the dish overly spicy. Start with 3 tablespoons and adjust to your heat preference.

How to tell it’s done

The lamb is done when it is fork-tender and easily pulls apart. To be safe, insert an instant-read thermometer into the thickest piece—it should read at least 145°F (63°C). The sauce should be bubbling gently and slightly thickened.

If the sauce seems too thin, remove the lid and cook on HIGH for an additional 30 minutes to reduce. Let the lamb rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest