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Coconut Lamb Curry

Mouthwatering Coconut Lamb Curry for Cozy Nights In

This Coconut Lamb Curry is a hearty one-pot dish that combines tender lamb, potatoes, and carrots in a creamy coconut sauce, perfect for cozy nights.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tbsp 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 tsp Garlic, minced Fresh garlic is preferred for the best taste.
  • 2 tsp Garam Masala Powder Could substitute with curry powder as a less intense option.
  • 1 tsp Yellow Curry Powder
  • 1 tsp Cumin Seeds Ground cumin can be used if seeds are unavailable.
  • 1 tsp Salt Enhances overall flavor. Adjust to taste.
  • 400 ml Coconut Milk Light coconut milk can reduce calories.
  • 1 tbsp 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 tsp 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: Begin by heating 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, it's ready for the next step.
  2. Brown the Lamb: Add 1 pound of boneless leg of lamb, cut into 1-inch cubes, to the skillet. Sear the lamb for about 5-7 minutes, until browned on all sides.
  3. Sauté Aromatics: Introduce 1 finely chopped large onion and 1 teaspoon of minced garlic into the skillet with the browned lamb. Sauté for 5 minutes until the onions are soft.
  4. Spice It Up: Sprinkle in 2 teaspoons of garam masala powder, 1 teaspoon of yellow curry powder, 1 teaspoon of cumin seeds, and 1 teaspoon of salt. Stir and let cook for 1-2 minutes.
  5. Add Coconut Milk: Pour in a 400 ml can of coconut milk and 1 tablespoon of tomato paste, stirring thoroughly. Allow to simmer for 2-3 minutes.
  6. Combine Vegetables: Add 2 medium potatoes and 2 medium carrots to the skillet. Cover and reduce heat to low, simmering for about 1 hour.
  7. Slow Cooker Option: If using a slow cooker, transfer everything after browning the lamb and sautéing aromatics. Cook on high for 4-6 hours or low for 8-10 hours.
  8. Serve and Garnish: Remove from heat and serve hot, garnishing with 1 teaspoon of finely chopped fresh cilantro.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 200IUVitamin C: 6mgCalcium: 50mgIron: 4mg

Notes

Store leftovers in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months. Reheat on the stovetop or microwave.

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