Lamb Coconut Curry is a recipe I normally have once a month after I have cooked roast lamb. Lamb holds the flavour of the coconut milk, oil and chillies amazingly. You can obviously use any other left over meats such as chicken, beef and pork. I just find this works incredibly well with lamb. I normally serve this on a bed of piping hot rice, a spoonful of chutney and a homemade naan bread. All in all this is a superb dish that you family will love. Any curry remaining can be put in a airtight container when cold and stored in the fridge for the following day. Just reheat when needed.
Lamb Coconut Curry
A smooth curry that the kids love. The coconut milk adds a subtle texture and flavour that works so well with a curry.
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Servings: 4 people
Calories: 524kcal
Ingredients
- 500 grams lamb diced leftovers is ideal
- 1 tsp coconut oil
- 250 grams coconut milk 1 cup
- 2 cloves garlic diced
- 1 ribs celery diced
- 1 large onion
- 1/3 large red chili peppers long
- 2 tsp garam masala powder
- 2/3 tsp ground turmeric
- 1/2 tsp fennel seeds
- 1 tsp ghee
- 1 tbsp tomato paste
- 1/2 cup water
- 1 tsp sea salt
- 1 large carrot
Instructions
- Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.1 tsp coconut oil
- Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes.500 grams lamb
- Add the onion, chilli and celery and cook for about a minute, until slightly softened.1 large onion, 1/3 large red chili peppers, 1 ribs celery
- Bring the heat down to medium.
- 2 cloves garlic, 2 tsp garam masala, 2/3 tsp ground turmeric, 1/2 tsp fennel seeds, 1 tsp ghee
- Stir through the lamb and cook for a minute to let the spices release their aromas.
- Add coconut milk, tomato paste, water and sea salt.250 grams coconut milk, 1 tbsp tomato paste, 1/2 cup water, 1 tsp sea salt
- Stir and bring to boil.
- Then turn the heat down to simmer and cook for 1 hour, covered with a lid.
- Stir a couple of times.
- After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid.1 large carrot
- Stir a few times.
- Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.
Nutrition
Calories: 524kcal | Carbohydrates: 8g | Protein: 32g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 121mg | Sodium: 1018mg | Potassium: 504mg | Fiber: 1g | Sugar: 3g
20 comments
This has to be one of my favourite Curries. So much flavour it’s amazing.
The leftover lamb absorbs the beautiful flavours of the coconut milk, spices, and ghee. The tomato paste adds a nice depth of flavour, while the carrot and celery bring a lovely contrast to the richness of the curry.
Absolutely delicious
A great, comforting dish to serve with rice or naan.
A simple yet flavour-packed dish
This curry is a fantastic way to use up leftover lamb.
The Lamb Coconut Curry uses a wonderful mix of spices like garam masala and turmeric, which gives it that signature Indian-inspired flavour.
I loved the subtle heat from the chili pepper, and the balance of spices is just right – not too overpowering, but full of flavour.
A wonderful combination of flavours in this Lamb Coconut Curry! The coconut milk gives the dish a creamy texture that works well with the tenderness of the lamb. The fennel seeds add an unexpected twist, bringing a slightly sweet and earthy hint to the dish.
The overall taste is warm and rich, with a hint of sweetness from the carrots. Definitely a dish I’ll be making again.
The spices, especially the garam masala and turmeric, are well-balanced, and the chili adds a nice heat without being overpowering. It’s hearty and filling, yet feels light with the coconut base.
It’s not overly spicy, so it’s great for those who prefer milder dishes.
I loved the use of fresh vegetables like carrots, celery, and onion, which add a nice bite and freshness. The fennel seeds and garam masala bring a lovely aroma to the dish, making it feel like an authentic curry.
This Lamb Coconut Curry combines tender lamb, creamy coconut milk, and a brilliant mix of spices. The garlic, onion, and celery provide a great base, while the chili pepper gives a gentle heat that enhances the flavour.
I especially loved the warmth of the garam masala and turmeric, which pair beautifully with the sweetness of the coconut. The diced carrots and celery bring in a nice crunch, while the ghee gives it a velvety finish.
I was really impressed with how well the lamb and coconut milk worked together in this curry. The coconut oil and ghee give the dish a rich and creamy consistency that clings to the tender lamb pieces.
This Lamb Coconut Curry is a comforting and rich dish that hits all the right spots. The use of leftover lamb gives it a lovely texture, and the combination of coconut milk and spices adds a creamy, fragrant depth.
The spices are spot on, with the garam masala giving a deep, aromatic flavour. I particularly liked the addition of fennel seeds, which gave a slight aniseed flavour that was really unique. This curry is both hearty and light, making it perfect for any time of year.
The flavours in this Lamb Coconut Curry are incredible! The coconut milk balances the boldness of the garam masala and fennel seeds perfectly. I like how the dish uses leftover lamb, making it both practical and delicious.
A definite winner, every plate was clear!