Go Back
+ servings
0 from 0 votes
Coconut lamb curry in a saute pan with herbs and naan alongside.
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
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.

    Seared lamb medallions
  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.

    Garlic and ginger added to the sauteed onions
  3. Season with kosher salt and pepper and stir in the curry powder and tomato paste. Cook for 1-2 mins.

    Spices and tomato paste stirred into the onion mixture.
  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.

    Stock and coconut milk mixed into the onion mixture.
  5. Stir in the lime juice, peas and cilantro and continue to simmer for 2 more mins.

    Peas and herbs stirred into he curry sauce
  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.

    Overhead shot of a bowl of lamb curry topped with herbs and sliced lamb.
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.