Coconut Lamb Curry

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Creamy, warmly spiced coconut lamb curry can be on your table in just 30 minutes!

If you’re looking to spice up your weeknight meal routine then you are going to love this coconut lamb curry!

One, because it’s a flavor bomb…warm curry spices, creamy coconut sauce, a little heat, a hint of sweet, and a pop of fresh, brightness.

Two, because it’s crazy quick and easy! I mean minimal prep and on the table in just about 30 minutes.

To keep this coconut curry recipe super simple you can purchase curry powder at the store, or if you’re curry lover, it’s really easy to make your own in a big batch and store it in a cool, dry place.

Feeling fancy? Toast whole spices and grind them together. For a simple, but still personalized approach, whisk ground spices together.

My favorite homemade curry powder is a blend of:

• turmeric
• coriander
• cumin
• ginger
• black pepper
• with a good dash of cayenne, cinnamon, and cloves

I also try to keep this coconut lamb curry recipe a little lighter by using lite coconut milk, but full fat is (of course) delicious too!

I recommend searing and resting the lamb before slicing it for serving. You can stir the slices directly into the sauce or serve with the sauce alongside, it’s just a matter of preference. I enjoy mid-rare lamb, so I prefer to serve it on top of the bowl so as not to overcook.

No matter how you slice it (or serve it), you’re sure to love this delicious lamb curry for a quick and flavorful dinner!

Let’s make coconut lamb curry

1. Sear the lamb on high heat in coconut oil. Remove to a plate and don’t clean the pan.
2. Add a little more oil to the pan and saute the onions until golden. Stir in the garlic and ginger and saute a couple minutes more.
3. Season, add the curry powder and tomato paste. Cook until fragrant.
4. Add the stock, coconut milk, brown sugar and red pepper flakes. Cook until the sauce begins to thicken.
5. Add the peas, lime juice and cilantro. Cook a couple more minutes.
6. Slice the rested lamb and add to the sauce. Serve over rice.

Tips for success

• A boneless, lean cut of lamb (lamb medallions or lamb steak) works best in this dish.
• Using coconut oil boosts the coconut flavor and has a high smoking point, but a neutral oil like vegetable or canola can be substituted.
• Lite coconut milk still adds plenty of flavor and creaminess, while keeping the calorie count lower.
• Serve this dish minutes after you add the peas, lime, and cilantro so they maintain their bright flavor and color.
• Basmati rice and toasted naan make excellent sides, but jasmine rice or toasted pita can be substituted.

More lamb favorites

• Boneless Roasted Leg of Lamb
• Slow Roasted Lamb Tacos
• Braised Lamb Shoulder with Grapes 
• Lamb Crostini
• Shakshuka with Lamb Meatballs

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Coconut Lamb Curry

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

 

Creamy, warmly spiced coconut lamb curry can be on your table in just 30 minutes!

Course: Main Dish

Cuisine: Indian

Keyword: coconut curry, coconut lamb curry, lamb curry

Servings: 4 Servings

Calories: 305 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

• 1 Tbsp coconut oil or vegetable oil
• 10 oz lamb medallions or steaks
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, grated or finely minced
• 3 Tbsp curry powder
• 1 Tbsp tomato paste
• 1 cup chicken stock
• 14 oz unsweetened light coconut milk (1 can)
• 1 Tbsp light brown sugar, packed
• 1/4 tsp red pepper flakes
• 2 Tbsp lime juice
• 1 cup peas, frozen or fresh
• 2 Tbsp cilantro
• kosher salt and pepper
• cooked basmati rice, to serve
• cilantro, chopped, for garnish

Instructions

1. Generously season the lamb medallions with kosher salt and pepper on both sides and heat the oil in a large skillet. When the oil is hot but not smoking, place the medallions in the pan and cook for 2-3 minutes on each side. Remove from the pan, cover, and allow to rest while you make the sauce.

   

2. Add a little more oil to the same pan and heat over med/high heat. Add the onion and cook until translucent, about 5 mins. Stir in the garlic and ginger and cook for 2 more mins.

   

3. Season with kosher salt and pepper and stir in the curry powder and tomato paste. Cook for 1-2 mins.

   

4. Stir in the chicken stock, coconut milk, brown sugar and red pepper flakes. Bring to a boil and reduce to simmer. Cook until the sauce thickens slightly, about 4 mins.

   

5. Stir in the lime juice, peas and cilantro and continue to simmer for 2 more mins.

   

6. To serve, slice the rested lamb medallions against the grain. Scoop some rice into a bowl and top with curry sauce, sliced lamb and a sprinkle of cilantro.

   

Recipe Notes

• A boneless, lean cut of lamb (lamb medallions or lamb steak) works best in this dish.
• Using coconut oil boosts the coconut flavor and has a high smoking point, but a neutral oil like vegetable or canola can be substituted.
• Lite coconut milk still adds plenty of flavor and creaminess, while keeping the calorie count lower.
• Serve this dish minutes after you add the peas, lime, and cilantro so they maintain their bright flavor and color.
• Basmati rice and toasted naan make excellent sides, but jasmine rice or toasted pita can be substituted.

Nutrition Facts

Coconut Lamb Curry

Amount Per Serving

Calories 305 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 11g69%

Cholesterol 48mg16%

Sodium 255mg11%

Potassium 503mg14%

Carbohydrates 21g7%

Fiber 4g17%

Sugar 8g9%

Protein 19g38%

Vitamin A 433IU9%

Vitamin C 21mg25%

Calcium 46mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.