Slow cooker Cape Malay lamb curry with apricots
A mild, fragrant South African lamb curry with warm spices and sweet dried apricots that melt into the sauce. Lovely with rice and a sharp carrot salad.
- Time8 hrs 30
- LevelEasy
- Costabout £2.40 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 618kcal
- 24.9gcarbs
- 18.4gof which sugars
- 42.2gfat
- 17.9gsaturates
- 35.8gprotein
- 4.7gfibre
- 1.7gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Fry the onions for 8 minutes until golden. Add the garlic, ginger, coriander, cumin, turmeric, cinnamon, cloves and chilli flakes and stir for 1 minute until fragrant.
9 min - 2
Tip the spiced onions into the slow cooker. Add the lamb, tomatoes, purée, vinegar, water and salt and stir to coat the meat.
- 3
Cover and cook on low for 7 to 8 hours, or on high for 4 to 5 hours, until the lamb is very tender.
450 min - 4
Stir in the apricots, cover and cook for a final 30 minutes on high until they are plump and soft.
30 min - 5
Skim off any fat from the top and taste. Add a little more salt or a squeeze of lemon if it needs it.
- 6
Scatter with fresh coriander and serve with rice, or yellow rice with raisins.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
