This slow cooker curried leg of lamb wrapped in foil is remarkably easy to prepare and full of warming spice. Inspired by South African home-cooked curries, the recipe combines curry spices with a fruity chutney for a mild, family-friendly curry flavour.
This idea grew out of experimenting with slow-cooked meats in foil. After a successful slow-cooker brisket experiment I wondered how a lamb joint would turn out if rubbed with curry spices and fruit chutney, taking a little inspiration from South African curry traditions. The outcome is a tender, fragrant leg of lamb that slices easily and carries a gentle fruity curry note.
Wrapping the seasoned joint tightly in foil keeps the meat moist and allows the spices and chutney to penetrate the whole roast. I used a small half-leg from the freezer, but you can substitute lamb shoulder—shoulder is more economical and well suited to long, slow cooking. Preparation is the same; shoulder simply needs longer to reach falling-apart tenderness.
Fruity spice rub
The rub blends a selection of ground spices with fruit chutney to create a sweet-savory coating. If you can get Mrs Balls chutney it works beautifully; otherwise any mango or fruit chutney or even apricot jam will do. The sweetness balances the spices and gives the curry its characteristic flavour.
After rubbing the paste over the joint, place the lamb on a double layer of heavy-duty foil with a few peeled garlic cloves, seal the parcel tightly and slow cook. You don’t need to add water to the slow cooker—the meat will release juices into the foil parcel that you can reduce into a quick gravy.
Left to cook until tender, the lamb will slice or shred effortlessly. If you prefer pulled lamb, extend the cooking time until it falls apart under two forks.
Ingredients
This recipe, based on a 1.5 kg (3¼ lb) leg of lamb, serves 6–8. Leftovers make a great lamb curry or pies.
- Lamb joint – 1.5 kg (3¼ lb) leg of lamb or a similar-sized lamb shoulder (shoulder needs longer cooking).
- Salt – to taste.
- Garlic cloves – 4–6 peeled cloves, left whole and cooked inside the foil parcel.
- Fruit chutney – 2 tbsp (mango or other fruit chutney; apricot jam can be substituted).
- Spices – combine to taste or use a ready-made curry powder. Suggested spices:
- turmeric
- ground cumin
- ground coriander
- garam masala
- dried chilli flakes
- ground cinnamon
- ground cloves
- Fresh coriander – optional, for garnish.
For the gravy
- Cooking juices from the foil parcel (skim off excess fat)
- Instant lamb gravy granules – 1–2 tbsp
- Boiling water – 1–2 cups to reach desired thickness
The printable recipe at the end of the post gives exact ingredient measurements.
Instructions
Step 1: Mix the salt, spices and fruit chutney in a small bowl to form a paste.
Step 2: Rub the spice paste evenly over the lamb.
Step 3: Place the lamb on a double layer of heavy-duty foil and tuck in the peeled garlic cloves.
Step 4: Fold the foil tightly with double folds at the top and both sides so the parcel is well sealed.
Step 5: Make a small trivet by scrunching three balls of foil and place them in the base of the slow cooker.
Step 6: Rest the foil parcel on the trivet, cover the slow cooker and cook according to the times below.
Cooking times
Lamb leg: 3–4 hours on high or 5–6 hours on low (for a 1.5 kg joint).
Lamb shoulder: 4–5 hours on high or 6–7 hours on low; shoulder will be more shreddable.
Actual times vary with the size of the joint and the model of slow cooker. At the shorter times the leg should slice easily and be slightly pink. For pull-apart lamb, extend the cooking time. Always rest the lamb for at least 20 minutes after cooking to let the juices redistribute.
Make the gravy
Carefully open the foil and pour the cooking juices into a jug. Allow them to settle and skim off excess fat. Stir in 1–2 tablespoons of instant lamb gravy granules, then add boiling water a little at a time until you reach a thick, smooth gravy consistency.
Tips for success
- Seal the foil parcel with double folds so juices stay trapped with the meat.
- If the bone might puncture the foil, cover the bone ends with extra foil before wrapping.
- Cooked garlic becomes very soft—either discard or mash into the gravy for extra flavour.
- If you prefer convenience, 3–4 tsp of a pre-mixed curry powder can replace the individual spices.
- Allow extra cooking time for lamb shoulder to become tender and shreddable.
Serving suggestions
Serve the lamb—sliced or shredded—on a bed of brown pilau rice mixed with peas and corn, spoon over the lamb gravy and garnish with fresh coriander. Steamed vegetables, glazed carrots or a curried green bean salad make excellent accompaniments.
Equipment
You will need a slow cooker and heavy-duty tin foil (double or triple layer if foil is thin). A small bowl is handy for mixing the spice paste.
Storage
Leftover lamb can be wrapped in foil and refrigerated for up to 3 days. Reheat in the foil on a baking tray in a moderate oven (180°C / 360°F) for about 10 minutes. Freeze cooled leftovers in a freezer bag for up to 3 months.
FAQ
Fruit chutney is commonly used in South African cooking, especially in Cape Malay cuisine, which blends influences from Indonesia, Malaysia and East Africa. The chutney gives the curry a fruity-sweet note typical of that style.
Can I wrap vegetables in the foil with the lamb?
Yes—if your slow cooker has space you can add hard vegetables such as carrots, potatoes or whole onions in the parcel; they will roast in the lamb juices.
Can I cook this in the oven?
Yes. Place the sealed foil parcel in a shallow roasting pan and roast at a moderate temperature (about 150°C / 300°F) for 3–4 hours or until the lamb reaches your preferred doneness.
Can I use other proteins?
This method works well for small beef joints (topside or brisket) or a whole chicken, adjusting cooking times accordingly.
Related recipes
For more ideas try other slow-cooker dishes such as lamb shanks in red wine, beef topside with horseradish, honey-mustard pork casserole, or beef and kidney stew.
The recipe
Slow cooker curried leg of lamb (in foil)
This slow cooker curried leg of lamb is simple to prepare and packed with flavour. A fruit chutney and spice rub give a mild, fruity curry profile inspired by South African home cooking.
Servings
6–8 people
Time
Prep: 5 minutes | Rest: 20 minutes | Cook: see Cooking times above
Ingredients
- 3¼ lb / 1.5 kg leg of lamb or shoulder
- 6 garlic cloves, peeled and left whole
- Fresh coriander leaves, optional garnish
Spice rub
- 2 tbsp fruit chutney
- ½ tsp salt (or to taste)
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 tsp dried chilli flakes (adjust to taste)
Gravy
- Cooking juices from lamb
- 1–2 tbsp instant lamb gravy granules
- 1–2 cups boiling water
Method
- Combine the chutney, salt and spices to make a paste.
- Rub the paste all over the lamb.
- Place the lamb on a double sheet of heavy-duty foil and add the garlic cloves.
- Fold and seal the foil parcel with double folds on the top and sides.
- Make a trivet from three scrunched foil balls and place in the slow cooker base.
- Put the foil parcel on the trivet, cover and cook: leg—3–4 hours on high or 5–6 hours on low; shoulder—4–5 hours on high or 6–7 hours on low.
- Rest the lamb for 20 minutes before carving or shredding.
- To make the gravy, pour the cooking juices into a jug, skim the fat, stir in gravy granules and add boiling water until thickened.
Notes
- Ensure the foil parcel is well sealed so juices remain with the meat.
- Cover exposed bone ends with extra foil to avoid punctures.
- Cooked garlic becomes soft—blend into the gravy for extra depth or discard if preferred.
- Substitute 3–4 tsp ready-made curry powder if you prefer.
- If using shoulder, allow the extra cook time for shreddable texture.
- Apricot jam can substitute for chutney if needed.
Nutrition (per serving)
Calories: 287 kcal (approximate; for the lamb only, assuming 8 portions)
If you try this recipe and enjoy it, please leave a comment and rating. For questions you can email [email protected].