This Coconut Lamb Curry is great served with natural yoghurt, plain rice and pappadums. This dish reheats well–if there’s any left! Check out the very easy recipe here.
Creamy Coconut Lamb Curry
This creamy coconut lamb curry is perfect if you like Indian dishes. It's so authentic and tastes so close to actual Indian curry recipes.
Ingredients
- ⅓ cup olive oil
- 2 teaspoon garam masala
- 1 teaspoon ground fennel
- 1 tablespoon ground coriander
- 2 teaspoon chili powder (chilli powder in British English)
- 1 teaspoon turmeric - ground
- 2 cloves garlic - crushed
- 2 large tomatoes - diced
- 2 medium green chilis (green chilli in British English) - de-seeded and thinly sliced
- 1 kilogram ground lamb (minced lamb)
- 2 cups chicken stock (chicken broth or chicken bouillon)
- ¼ cup cashews
- 1 medium lime
- ⅓ bunch cilantro (coriander)
- 3 cups white rice - boiled to serve
Instructions
- Heat oil in a frypan over medium heat. Add onion, garam masala and fennel and cook for 2 to 3 minutes, until onion softens slightly.
- Combine coriander, chilli powder, turmeric and 2 teaspoons of water in a small bowl. Mix to a paste and add to frypan. Add the minced garlic and allow to cook for about 1 minute.
- Add tomato and sliced chilli. Cook for 5 minutes. Then put the lamb and cook, stirring, for 5 minutes until well coated in the spice mixture.
- Add stock and stir. Allow to boil, then reduce heat to low and simmer for one hour.
- Meanwhile, combine coconut, cashews, poppy seeds and one cup of water in a bowl. Allow to stand for 20 minutes. Get a mortar and pestle (or food processor) to grind to a smooth paste. Set aside.
- Add the prepared paste, lime juice, and most coriander leaves to the lamb.
- Serve with plain rice, pappadums and yoghurt. Sprinkle with remaining coriander leaves.
Nutrition
Calories: 1051kcalCarbohydrates: 87gProtein: 39gFat: 60gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gCholesterol: 129mgSodium: 482mgPotassium: 856mgFiber: 5gSugar: 6gVitamin A: 778IUVitamin C: 14mgCalcium: 156mgIron: 5mg
How did this recipe turn out for you?We’re eager to hear your thoughts!