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Lamb Coconut Curry Recipe

This Lamb Coconut Curry is much better in taste than what you get in Indian restaurants, and I can say so because I never had a better tasting coconut curry dish in my life. The meat almost melts in your mouth, and the gravy is exploding with layers of flavors.

Lamb coconut curry served in a bowl.

How to make lamb coconut curry the easy way

To make this delicious and mind-blowing coconut curry, you have to use high-quality coconut milk. The coconut milk flavor will be just right and will add a little sweetness to the dish but using low-quality coconut milk, or coconut water will not produce a creamy, rich gravy nor the taste we are looking for.

Putting the ingredients together won’t take time but cooking the lamb/mutton may take up to one hour to one hour and forty-five minutes.

  • In a hot pan add three tablespoons of Ghee (You can make your own using my recipe.)
  • When the Ghee is hot, add the chopped onions and sauté until light brown.
  • Add the garlic, chili, and ginger paste to the onion and sauté on medium heat for 1 minute.
  • Clean the meat and dap it dry, then add it to the onion, fry for ten minutes on medium heat.
  • Add the spices and sauté for a few seconds, careful not to increase the heat or cook for long or the spices will burn and will bring out a bitter taste to this lamb coconut curry.
  • Add the water and the coconut milk and let it cook on medium high until the meat is tender, which will take around one and a half hour to one hour and forty-five minutes depending on how big the cuts of meat are.

See, the process is simple; all you wait for is the meat to cook, and the ingredients are available in any store.   

Overhead shot of lamb coconut curry.

What spices to use in coconut curry

The list of spices for the curry is short. Cumin powder, black pepper powder, turmeric, and coriander powder.

The spices are available in any kitchen or stores near you. The flavors come from the meat, coconut milk, and these few spices, and the secret behind having layers of flavors is not overcooking the spices. Also, make sure that the spices you are using in this recipe are fresh, I store the spices in the refrigerator to maintain its freshness, but you can place them in a cool dark place.

Close up shot of tender lamb in coconut curry.

How to serve Lamb Coconut Curry

You can serve this curry with Butter Nan although the taste will be out of this world but if you are looking after your calories then go for Coconut milk rice or serve it with Pulka which is a flat Indian bread. Pulka doesn’t have much oil and is a healthier choice especially with a dish like a lamb coconut curry.

Side shot of lamb coconut curry served on a table.
Tender meat in coconut sauce and blend of Indian spices.

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13 Comments

  1. that looks divine! loving the new photos!

  2. Although I normally don’t eat lamb, my husband is a big fan of lamb meat! I do love coconut curry and I think the flavor from the meat for curry must be so wonderful. Imagining that with rice and ohh such a wonderful meal… 🙂

  3. Arinacooking

    Thanks ladies 🙂

  4. Looks so flavorful dear…

  5. I love lamb curries, it’s one of the best meat for curries. Though I don’t think I have tried such coconut curry,

  6. I have never cooked lamb. One of these days I need to try making it. This recipe looks absolutely lovely.

    • Arinacooking

      The taste is a bit different than beef, lamb has more flavor in my opinion but the beef is much tender!

  7. frst time here..happy to follow u….
    glad if u do the same!

    http://subhieskitchen.blogspot.co.uk/

  8. I’ve only cooked with ghee a few times and loved it. This looks like a really satisfying, hearty and creamy dish…YUM!

  9. Oh my Muna, your Lamb Coconut Curry looks absolutely delicious, I’m printing our your recipe now ;)!!

  10. zeldafitzgerald

    Best!