Go Back
–+ servings
Coconut Lamb Curry

Creamy Coconut Lamb Curry for a Cozy Dinner Night

Indulge in this comforting Coconut Lamb Curry, a hearty dish full of flavor, perfect for a cozy dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Indian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tablespoons Vegetable Oil Can use canola or olive oil
  • 1 pound Boneless Leg of Lamb or Lamb Shoulder Cut into 1-inch cubes; can substitute with beef or chicken
  • 1 medium Onion Finely chopped yellow or red onions
  • 3 cloves Garlic Minced; garlic powder can be used as a substitute
  • 1 tablespoon Garam Masala Powder Essential for authentic taste
  • 1 teaspoon Yellow Curry Powder Can be omitted for a milder curry
  • 1 teaspoon Cumin Seeds Ground cumin can be a quick alternative
  • to taste Salt Essential for flavor enhancement
  • 1 can (13.5 oz) Coconut Milk Provides creaminess and richness
  • 2 tablespoons Tomato Paste Increases umami flavor; crushed tomatoes can be used
  • 2 medium Potatoes Peeled and cubed; sweet potatoes can be used
  • 2 medium Carrots Sliced; can substitute with parsnips or bell peppers
  • to taste Fresh Cilantro Optional but recommended for garnish
For Optional Add-Ins
  • 1 Additional Vegetables Diced bell peppers, zucchini, or spinach
  • to taste Crushed Red Pepper or Fresh Chilies For added spice
  • 1 Protein Variations Chicken or plant-based proteins for a vegetarian twist

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. In a large skillet, heat 2 tablespoons of vegetable oil over medium heat until shimmering. Add the cubes of lamb and sear for about 5–7 minutes until browned.
  2. Add 1 finely chopped onion and 3 minced garlic cloves to the skillet and sauté for approximately 4–5 minutes until the onions are soft.
  3. Sprinkle in 1 tablespoon of garam masala, 1 teaspoon of yellow curry powder, 1 teaspoon of cumin seeds, and a pinch of salt. Stir and cook for 2 minutes.
  4. Pour in 1 can of coconut milk and 2 tablespoons of tomato paste, stirring to combine. Add 2 cubed potatoes and 2 sliced carrots, bring to a gentle simmer.
  5. Reduce the heat to low, cover the skillet, and let the curry simmer for about 1.5 hours, stirring occasionally.
  6. Taste and adjust seasoning if necessary. Serve garnished with fresh cilantro, paired with rice or naan.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 50IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Perfect for meal prep and customization with various proteins and vegetables.

Tried this recipe?

Let us know how it was!