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Coconut Lamb Curry

Mouthwatering Coconut Lamb Curry for Cozy Nights In

This Coconut Lamb Curry is a hearty, gluten-free dish that combines tender lamb with creamy coconut for a cozy, rich meal.
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Prep Time 15 minutes
Cook Time 1 hour
Slow Cooking Time 4 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable Oil Can substitute with coconut oil for added flavor.
  • 1 lb Boneless Leg of Lamb or Lamb Shoulder Substitute with beef for a different flavor.
  • 1 Large Onion, finely chopped You can use shallots for a milder taste.
  • 1 teaspoon Garlic, minced Fresh garlic is preferred for the best taste.
  • 2 teaspoons Garam Masala Powder Could substitute with curry powder as a less intense option.
  • 1 teaspoon Yellow Curry Powder
  • 1 teaspoon Cumin Seeds Ground cumin can be used if seeds are unavailable.
  • 1 teaspoon Salt Enhances overall flavor. Adjust to taste.
  • 400 ml Coconut Milk Light coconut milk can reduce calories.
  • 1 tablespoon Tomato Paste Adds umami and helps thicken the curry.
For the Vegetables
  • 2 medium Potatoes, peeled and cut into 1-inch pieces Sweet potatoes can be substituted for a healthier option.
  • 2 medium Carrots, peeled and cut into 1-inch pieces Other vegetables like cauliflower can also be used.
For the Garnish
  • 1 teaspoon Fresh Cilantro, finely chopped Parsley can be used as a garnish if cilantro is not preferred.

Equipment

  • Large Skillet
  • Slow Cooker

Method
 

Step-by-Step Instructions for Coconut Lamb Curry
  1. Heat the oil in a large skillet over medium heat until shimmering.
  2. Add the lamb to the skillet and sear for about 5-7 minutes until browned on all sides.
  3. Introduce the chopped onion and minced garlic, sauté for 5 minutes until soft.
  4. Sprinkle in the spices (garam masala, yellow curry powder, cumin seeds, and salt), stir and cook for 1-2 minutes.
  5. Pour in the coconut milk and tomato paste, stirring until combined. Simmer for 2-3 minutes.
  6. Add the potatoes and carrots, cover, and reduce heat to low for about 1 hour.
  7. For slow cooker, transfer ingredients and cook on high for 4-6 hours or low for 8-10 hours.
  8. Serve hot, garnished with cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 700mgPotassium: 850mgFiber: 6gSugar: 5gVitamin A: 700IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Properly store leftovers in an airtight container for up to 4 days in the refrigerator.

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