Savory Coconut Lamb Curry That Will Ignite Your Taste Buds

Delight in this Coconut Lamb Curry that's a flavor explosion, ideal for busy weeknights and sure to impress your loved ones.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings: 4 servings

Course: Dinner

Cuisine: Indian

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Lamb

2 tablespoons vegetable oil for searing the lamb
1 pound lamb shoulder cubed
1 teaspoon salt

For the Curry Base

1 can coconut milk about 13.5 oz
1 medium onion chopped
4 cloves garlic minced
1 tablespoon fresh ginger grated

For the Spices

1 tablespoon curry powder or garam masala
1 teaspoon cumin
1 teaspoon turmeric

For Garnish

1 handful fresh cilantro chopped
2 wedge lime

For Vegetables

2 medium potatoes diced
2 medium carrots chopped

Equipment

Large Skillet
Slow Cooker

Method

Cooking Steps

Heat vegetable oil in a large skillet over medium-high heat. Add cubed lamb, browning it for about 5-7 minutes.
Reduce heat to medium, add chopped onion and minced garlic to the skillet. Sauté for 3-5 minutes until translucent.
Stir in curry powder, cumin seeds, and turmeric. Cook for 1-2 minutes until fragrant.
Pour in the coconut milk and tomato paste, stir to combine and simmer for 2-3 minutes.
Add diced potatoes and chopped carrots to the mixture, stir well and simmer on low for about 45 minutes.
For slow cooker option, transfer everything and cook on high for 4-6 hours or low for 8-10 hours.
Serve hot over rice or with naan, garnish with cilantro and a squeeze of lime.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 8mgCalcium: 60mgIron: 3mg

Notes

Fresh ingredients yield the best flavor. Adjust spices to your preference and enjoy customizing with seasonal vegetables.

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