Hearty coconut lamb curry is an easy one pot meal that is full of incredible flavour. It is packed with lamb, potatoes and carrots, made creamy with coconut milk, and well seasoned with an assortment of spices. You can make it on the stovetop or in the slow cooker. Make an extra batch because leftovers taste even better and freeze really well.
The secret to the perfect coconut lamb curry is cooking on low heat over a lengthy time period. It creates a curry with a more rich depth of flavour and so delicious. Serve it with a side of Basmati rice, naan bread, or rice pilaf. Some other curries to try are one pot coconut curry beef stew, Indian butter chicken, one pot coconut curry chicken and rice, and pumpkin chickpea coconut curry.
Ingredients
- vegetable oil
- leg of lamb or lamb shoulder - boneless and cut into 1-inch cubes. You could also replace this with stewing beef for a beef curry.
- onion
- garlic
- seasonings - garam masala powder, yellow curry powder, cumin seeds (or powdered cumin), and salt.
- coconut milk - I used full-fat coconut milk to get the most creaminess. Lite coconut milk works too and tastes delicious, just not as creamy.
- tomato paste
- potatoes
- carrots
- fresh cilantro - for garnish on top. You can also garnish with a swirl of coconut milk.
You will also need measuring spoons and a 4 qt. Dutch oven (or large cooking pot).
How to Make the Best Coconut Lamb Curry
- Cook the lamb. Heat oil in a 4 qt. Dutch oven or a large cooking pot for 2 minutes over medium high until the oil starts to sizzle and shimmer. Add in cubed lamb and stir well to cook evenly until browned, about 6-8 minutes.
- Sauté onion and garlic. Add onion and garlic. Sauté for 2 minutes until tender.
- Add seasonings. Add garam masala, yellow curry powder, cumin seeds, and salt. Stir well to coat the lamb, and continue to cook for 3 minutes.
- Add coconut milk. Add coconut milk and tomato paste. Stir well and bring it to a boil. Turn the heat down to low and cover the lid. Simmer for 1 to 1.5 hours until the lamb is fork tender. Use a fork to check the tenderness of the lamb. If you are able to insert a fork in the center of lamb with little resistance, it's cooked fork tender.
- Add vegetables. Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 45 minutes until the potatoes and carrots start to soften.
- Rest and serve. Remove the pot from heat and let rest for 20 minutes to cool down a little. Serve the coconut lamb curry with Basmati rice, rice pilaf or garlic naan bread and garnish with cilantro.
How to Make Coconut Lamb Curry in the Slow Cooker
You can easily make this curry in the slow cooker. Follow the first two steps of the recipe as written (cook the lamb in a large skillet to brown the lamb, then add onions and garlic and sauté until soft). Then, transfer the lamb mixture to the slow cooker and add all remaining ingredients. Cover with the lid and set to cook for 4-6 hours on high or 8-10 hours on low. Add water if needed to dilute the curry a bit.
How to Serve Coconut Lamb Curry
I served this coconut lamb curry with a side of Basmati rice. A side of rice pilaf or garlic naan bread also pairs beautifully for a complete meal and for or dipping and soaking up all that delicious curry. To add some more sides to your dinner, this pairs really nicely with roasted vegetables such as roasted cauliflower.
Tips
- Customize the curry. You can easily customize this lamb curry by adding in different vegetables. I like potatoes and carrots because they are so comforting in a curry like this. Some other vegetables that work well are cauliflower and broccoli, as they also soak in all the delicious curry juice. Any starchy vegetables work well too such as sweet potatoes and yams.
- Let the stew rest. Let the curry rest for at least 20 minutes to cool down and also to let the flavours infuse into the curry. This is really important. In fact, the longer you let it rest, the more flavourful the lamb curry gets.
- How to store. Store the leftovers in the pot with the lid on (for easy reheating the next day) or in an airtight container for up to 4 days in the refrigerator.
- How to freeze. Store lamb curry in an airtight container for up to 3 months in the freezer.
- Use it for meal prep. This is an ideal recipe for meal prep because it stores and freezes beautifully. Portion out some rice and curry in meal prep containers and store in the refrigerator to eat throughout the week, or in the freezer to last longer.
- How to reheat. Reheat leftovers over the stove on medium heat until warmed through or in the microwave. If reheating from frozen, let it thaw overnight in the refrigerator first.
More Lamb Recipes
- Easy Roast Lamb with Vegetables
- Air Fryer Lamb Chops with Dijon Garlic Marinade
- Herb-Crusted Rack of Lamb
- Slow Cooker Leg of Lamb with Vegetables
- Greek Lamb Souvlaki Skewers
- Spicy Cumin Lamb Noodles
- Slow Cooker Moroccan Lamb Stew
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Recipe
Coconut Lamb Curry
- Total Time: 2 hours 30 minutes
- Yield: 3-4 servings
- Diet: Gluten Free
Description
Hearty coconut lamb curry is an easy one pot meal that is packed with flavour. Make it on the stovetop or in the slow cooker and freeze leftovers for later.
Ingredients
- 2 tablespoons vegetable oil
- 1 lb. boneless leg of lamb or lamb shoulder, cut into 1-inch cubes
- 1 large onion, finely chopped
- 1 teaspoon garlic, minced
- 2 teaspoons garam masala powder
- 1 teaspoon yellow curry powder
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1 (400 ml) can coconut milk
- 1 tablespoon tomato paste
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 2 medium carrots, peeled and cut into 1-inch pieces
- 1 teaspoon fresh cilantro, finely chopped (for garnish)
Instructions
- Heat oil in a 4 qt. Dutch oven or a large cooking pot for 2 minutes over medium high until the oil starts to sizzle and shimmer. Add in cubed lamb and stir well to cook evenly until browned, about 6-8 minutes.
- Add onion and garlic. Sauté for 2 minutes until tender.
- Add garam masala, yellow curry powder, cumin seeds, and salt. Stir well to coat the lamb, and continue to cook for 3 minutes.
- Add coconut milk and tomato paste. Stir well and bring it to a boil. Turn the heat down to low and cover the lid. Simmer for 1 to 1.5 hours until the lamb is fork tender. Use a fork to check the tenderness of the lamb. If you are able to insert a fork in the center of lamb with little resistance, it's cooked fork tender.
- Add potatoes and carrots and bring to a simmer uncovered. Stir occasionally and cook for 45 minutes until the potatoes and carrots start to soften.
- Remove the pot from heat and let rest for 20 minutes to cool down a little.
- Serve the coconut lamb curry with rice or garlic naan bread and garnish with cilantro.
Notes
Slow cooker instructions: First, cook the lamb in a large skillet to brown the lamb. Then, add onions and garlic and sauté until soft, according to recipe instructions. Then, transfer the lamb mixture to the slow cooker and add all remaining ingredients. Cover with the lid and set to cook for 4-6 hours on high or 8-10 hours on low. Add water if needed to dilute the curry a bit.
How to customize: You can easily customize this lamb curry by adding in different vegetables. I like potatoes and carrots because they are so comforting in a curry like this. Some other vegetables that work well are cauliflower and broccoli, as they also soak in all the delicious curry juice. Any starchy vegetables work well too such as sweet potatoes and yams.
How to store: Store the leftovers in the pot with the lid on (for easy reheating the next day) or in an airtight container for up to 4 days in the refrigerator.
How to freeze: Store lamb curry in an airtight container for up to 3 months in the freezer.
How to meal prep: This is an ideal recipe for meal prep because it stores and freezes beautifully. Portion out some rice and curry in meal prep containers and store in the refrigerator to eat throughout the week, or in the freezer to last longer.
How to reheat: Reheat leftovers over the stove on medium heat until warmed through or in the microwave. If reheating from frozen, let it thaw overnight in the refrigerator first.
- Prep Time: 15 minutes (+20 minutes rest time)
- Cook Time: 1 hour 55 minutes
- Category: Lamb
- Method: Stovetop
- Cuisine: Asian
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Kaylee says
I love the detail in this process! This blend of spices sounds perfect. I would like to know how to make the yellow curry your suggesting as I have all of the individual spices and no "curry." Also I love that when I am done with this I will have tinder lamb and I can add vegetables. Thank you for the clear instructions and process. I like this because it looks like a really good kickoff that I can alter a little bit to be my own. I was hoping to add some broth to make it go a little farther and have plenty of liquid to cook the additional vegetables that I intend to add. Trying to make extra extra for freezing. And always trying to make it a little healthier but still yummy for the kids. We like spice! Do you think I should add extra spices if I am adding the broth an extra vegetables?
Barbara Horan says
I have always loved curries, and this one is delicious. The coconut flavor is sublime, and I loved that there was minimal heat.
Sam Hu | Ahead of Thyme says
Thanks so much Barbara! So glad you liked it!
Liz says
I've been on a curry kick lately so this sauce is perfect for me! Thanks for the recipe!
Sam Hu | Ahead of Thyme says
That makes me so happy to hear! Thank you!
Renee Goerger says
I'm always looking for great new recipes for lamb, and this one certainly is that! YUMMY!! Thanks for the wonderful recipe!
Sam Hu | Ahead of Thyme says
Thank you Renee! So happy you liked the recipe!