My love for lamb and curry is something I can’t deny; to be honest, I don’t want to. Lamb is my most favorite meat, and I cherish it whenever I eat lamb. Among all the possible dishes of lamb, it is hard to pick one favorite. But one thing is for sure, Lamb curry with coconut milk is definitely at the very top of that list.
Lamb is healthier than any other red meat you find. It has a gamey taste that is unparallel to others. Besides that, the lab can soak all the flavors from curry, and it gets super tender and juicy once it is cooked.
Lamb curry with coconut milk is a dish that will not go wrong. This recipe is super easy to make; all you have to do is to make sure you are putting each ingredient according to the recipe and let it cook until the lamb is tender and juicy. Curry is savory and heartwarming. You should try this lamb curry and then you will understand why I love this dish so much.
Lamb meat is very delicious and healthy. It contains an elevated amount of protein and zero carbs make it an amazing option if you are willing to go for a low-carb diet. This dish will give you an idea of Indian curry and the magic it can do.
Ingredients For Coconut Lamb Curry:
Lamb: In case you are wondering which Lamb-cut should you use for this easy lamb curry dish, well, worry no more. Go for lamb shoulder, and it will become so tender and moist when you are done cooking. Now I am not saying you can not use any other cuts, but the shoulder is the one you should target.
Vegetables: The common ones that you find in any kitchen. Onion, garlic, spinach, and bell peppers.
Spices: It’s an Indian curry recipe. You don’t think you can cook curry without Indian spices, do you? Please don’t. Curry powder, smoked paprika, ginger, cayenne pepper, salt, and cinnamon powder are the spices we need to make this dish. Please do not try to substitute any of these because each spice has a very specific role to play.
Coconut milk and olive oil: Go for full-fat coconut milk and extra virgin olive oil.
Authentic Lamb Curry With Coconut
- Instant Pot
- 1 Lb Lamb Shoulder
- ½ Cup Bell Pepper
- ½ Cup Onion
- 1 Cup Spinach
- 1 Clove Garlic
- 2 Tbsp Olive Oil
- ½ Cup Coconut Milk
- ½ Cup Water
- 1 Tbsp Curry Powder
- ½ Tsp Smoked Paprika
- ½ Tsp Crushed Ginger
- ½ Tsp Cayenne Pepper
- ½ Tsp Cinnamon Powder
- Salt To Taste
- Cut the lamb meat into cubes and clean them. Chop the garlic, onions, and bell peppers and grate the ginger. Put your pot on the heat and add olive oil into medium heat. Once the oil is hot, add onion, ginger, and garlic and cook them until the onion turns golden.
- Add the lamb and stir. Cook them until the lamb turns brown. Add the curry powder, smoked paprika, cayenne pepper, cinnamon powder and give it another stir. Now add the coconut milk and water.
- Put the lid on and let the lamb cook for 15-20 minutes. In this time, the lamb will soak all the spices’ flavors, and the curry will thicken.
- Add the bell peppers and salt. If you like it hot, you can add more cayenne pepper. After adding all this, let it simmer until the lamb is thoroughly cooked. It can take up to 20 to 25 more minutes, depending on the pot and the heat.
- Once the meat is cooked, add the spinach. The heat from the pan should be high enough to cook the spinach.
- The pungency of this dish depends upon you. Add cayenne pepper according to your palate.
- If you do not like coconut milk, swap it with yogurt.
- Make sure you thicken the curry to intensify the flavors.
- Do not try to substitute any spices, as I mentioned earlier.
What To Serve With a Lamb Curry?
The most usual one is rice, and I suggest that. Cook basmati rice and serve with this beautiful lamb curry. Sometimes I eat this curry with plain nun or roti (Indian flatbread).