Slow Cooked Curry Tomato Lamb

The past few weeks have been busy with holiday previews and sometimes, I don’t have the time to make dinner in the afternoon.  Though I don’t generally make slow cooked recipes in the summer, I thought this one, adapted from a recipe I found online, was worth a try.  This didn’t take long to put together, and some of the chopping can be done the night before if you have time constraints in the morning.



  • About 3/4 to 1 lb  lamb loin chops
  • 1/2 a medium sized onion, chopped
  • 2 small tomatoes, chopped
  • 2 tablespoons of garlic powder
  • 1 tablespoon of curry powder
  • 1/2 to 3/4 tablespoons of tumeric
  • 1/2 to 3/4 tablespoons of cumin
  • Black pepper to taste


  1. After chopping the onions, place them into the slow cooker
  2. Season the lamb with the spices and place over the onions, with tomatoes on top
  3. Cover slow cooker and cook on low for 6-8 hours
  4. To make the meal look more bold, feel free to add a dollop of yogurt and some cilantro or parsley!

Serve over rice, quinoa or your grain of choice.  The recipe above serves two or three.



About Cynthia Cheng Mintz

Cynthia Cheng Mintz is the founder and webitor-in-chief of this site and the petite-focused site, Shorty Stories. She has also written for other publications including the Toronto Star and has blogged for The Huffington Post. Her first novel, Aspirations, was published in 2007. Outside of writing, Cynthia researches and advises philanthropic ideas for family funds and foundations and also volunteers.

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