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–+ servings
Coconut Lamb Curry

Irresistible Coconut Lamb Curry: Your One-Pot Wonder

This Coconut Lamb Curry is a comforting embrace, featuring tender lamb and creamy coconut milk for a perfect weeknight meal.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Southeast Asian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 2 tbsp Vegetable Oil Used for sautéing; substitute with olive oil if desired.
  • 1 lb Boneless Leg of Lamb or Lamb Shoulder Main protein; can substitute with beef or chicken.
  • 1 Large Onion, finely chopped Adds sweetness; shallots can be used for a milder flavor.
  • 1 tsp Garlic, minced Enhances flavor; fresh is recommended.
  • 2 tsp Garam Masala Powder Use curry powder if unavailable.
  • 1 tsp Yellow Curry Powder Can be omitted if using just garam masala.
  • 1 tsp Cumin Seeds Ground cumin is a suitable alternative.
  • 1 tsp Salt Use kosher or sea salt for best results.
  • 1 can Coconut Milk Creates creaminess; almond milk can be used but will differ in flavor.
  • 1 tbsp Tomato Paste Substitute with fresh chopped tomatoes or sauce.
  • 2 Medium Potatoes, peeled and cut into 1-inch pieces Feel free to substitute with sweet potatoes.
  • 2 Medium Carrots, peeled and cut into 1-inch pieces Other veggies like broccoli or cauliflower work well.
For Garnish
  • 1 tsp Fresh Cilantro, finely chopped Add brightness; substitute with parsley or omit.

Equipment

  • Skillet
  • Slow Cooker

Method
 

Step-by-Step Instructions
  1. Heat the oil in a large skillet over medium heat until shimmering, about 2 minutes.
  2. Brown the lamb cubes for about 5-7 minutes, stirring occasionally until beautifully browned.
  3. Sauté the chopped onion and minced garlic in the skillet for about 2-3 minutes.
  4. Add the garam masala, yellow curry powder, and cumin seeds, cooking for an additional minute.
  5. Incorporate the coconut milk, tomato paste, potatoes, and carrots. Stir well.
  6. Simmer on low heat, covered, for about 1 hour until the lamb is tender.
  7. For slow cooker, transfer after Step 5 and cook on high for 4-6 hours or low for 8-10 hours.
  8. Check consistency; add water if too thick. Garnish with cilantro before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 550mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 2000IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Perfect for meal prep—store leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

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