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Creamy Coconut Lamb Curry

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This rich and warming lamb curry features tender chunks of lamb simmered with coconut milk, aromatic spices, and hearty vegetables. It’s deeply flavorful, beautifully spiced, and now doubled for more of that comforting goodness to go around.

Ingredients

Scale

4 tbsp vegetable oil

2 lbs boneless leg of lamb or lamb shoulder, cut into 1-inch cubes

2 large onions, finely chopped

2 tsp garlic, minced

4 tsp garam masala powder

2 tsp yellow curry powder

2 tsp cumin seeds

2 tsp salt

2 cans (400 ml each) coconut milk

2 tbsp tomato paste

4 medium potatoes, peeled and cut into 1-inch pieces

4 medium carrots, peeled and cut into 1-inch pieces

2 tsp fresh cilantro, chopped (for garnish)

Instructions

Sear Lamb: Heat oil in a large pot over medium-high. Add lamb in batches and brown on all sides. Remove and set aside.

Sauté Aromatics: In the same pot, add onions and cook until golden. Stir in garlic, garam masala, curry powder, cumin seeds, and salt. Cook 1–2 minutes until fragrant.

Add Liquids & Veggies: Stir in coconut milk and tomato paste. Return lamb to the pot, then add potatoes and carrots.

Simmer: Cover and simmer on low for 1.5 to 2 hours, until lamb is tender and sauce is thickened.

Serve: Garnish with cilantro and serve hot over rice or with naan.

Nutrition

Find it online: http://minikitchenmagic.com/creamy-coconut-lamb-curry/