This is a ground lamb curry built around a paste of desiccated coconut, cashews, and poppy seeds that thickens the sauce without any cream. It takes about an hour start to finish, and most of that time is hands-off simmering. Ground lamb absorbs the spice blend fast, so you get a deeply flavored curry without a long braise.
What makes this version work
Two things matter here. First, mixing the dry spices — coriander, chili powder, and turmeric — into a paste with a little water before they hit the pan. That small step stops the spices from scorching and distributes them evenly through the fat, which means every bite carries the same flavor. Second, the soaked-and-ground coconut-cashew-poppy seed paste. Soaking for 20 minutes softens everything enough to grind smooth, and that smooth paste is what gives the sauce its body. A chunky paste leaves gritty texture in the finished curry, so take the extra minute to grind it thoroughly — a food processor works fine if you don’t have a mortar and pestle.
About the ingredients
- Desiccated coconut: This is unsweetened dried coconut, not the sweetened shredded coconut sold for baking. Check the label. Sweetened coconut will throw off the whole dish.
- Poppy seeds: These act as a thickener, not a flavoring. Don’t skip them — they’re what gives the paste its binding quality. Find them in the spice aisle or at any Indian grocery.
- Green chilies: Serrano or Thai green chilies both work. Remove the seeds as the recipe says if you want moderate heat; leave a few in if you want more.
- Ground fennel: If you only have fennel seeds, grind them in a spice grinder or crush them with the flat of a knife. The flavor is the same.
- Chicken stock: Vegetable stock is a workable swap if that’s what you have open.
Common problems and fixes
- Sauce is watery after simmering: Remove the lid for the last 10–15 minutes of cooking. Ground lamb releases liquid, and an uncovered simmer lets it reduce to a proper sauce consistency.
- Lamb clumps instead of breaking up: Add the lamb in two or three batches and break it apart with a wooden spoon before adding the next batch. Dumping it all in at once traps steam and causes steaming rather than browning.
- Paste turns grainy in the sauce: The coconut wasn’t soaked long enough or wasn’t ground fine enough. Give it the full 20 minutes in water and process until you can’t feel any grit between your fingers.
- Spices taste raw or sharp: The spice paste needs a full minute in the hot oil before anything else goes in. If it smells raw, give it another 30 seconds — the pan should be fragrant before you add the garlic.
- Dish too salty after reducing: Use low-sodium stock. The sauce concentrates as it simmers, and regular stock can push the salt level too high by the end.
Keeping and reheating
Store leftovers in an airtight container in the fridge for up to 3 days. The flavor genuinely improves overnight as the spices settle into the sauce. To reheat, add a splash of water or stock — about 2 tablespoons per serving — and warm over medium-low heat, stirring occasionally, until it reaches 165°F (74°C) throughout. Skip the microwave if you can; it heats unevenly and can dry out the lamb. This curry also freezes well for up to 2 months. Freeze in single-serving portions so you can pull out exactly what you need. Thaw overnight in the fridge before reheating — skip the garnish when freezing, and honestly, skip it at serving too if you’re tired; the curry holds up fine without the extra cilantro on top.
Creamy Coconut Lamb Curry with Cashew Paste
Equipment
Ingredients
- ⅓ cup neutral oil - or ghee ; 80ml; vegetable, sunflower, or canola oil work well
1 teaspoon ground fennel
- ¾ cup desiccated coconut - 65g
- ¼ cup raw cashews - 35g
- 1 tablespoon poppy seeds - 9g
- 3 cups white basmati rice - 600g; boiled, to serve
- 6 medium pappadums - to serve
Instructions
- Heat oil in a large deep skillet or heavy-bottomed saucepan (12-inch / 30cm) over medium heat. Add onion, garam masala, and ground fennel and cook for 2 to 3 minutes, until onion softens slightly.1/3 cup neutral oil, 1 medium yellow onion, 2 teaspoons garam masala, 1 teaspoon ground fennel
- Combine coriander, chilli powder, turmeric, and 2 teaspoons of water in a small bowl. Mix to a paste and add to the skillet. Add the crushed garlic and allow to cook for about 1 minute.1 tablespoon ground coriander, 2 teaspoons chili powder, 1 teaspoon turmeric, 2 teaspoons water, 2 cloves garlic
- Add tomato and sliced chilli. Cook for 5 minutes. Add the ground lamb and cook, stirring and breaking it up with a spoon, for 5 minutes until well coated in the spice mixture and no longer pink.2 large tomatoes, 2 medium green chilis (green chilli in British English), 2.2 lbs ground lamb (minced lamb)
- Add stock and stir. Bring to a boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes until the sauce has thickened and the flavours have melded.2 cups chicken stock (chicken broth or chicken bouillon)
- Meanwhile, combine desiccated coconut, cashews, poppy seeds, and one cup of water in a bowl. Allow to stand for 20 minutes. Transfer the soaked mixture to a mortar and pestle or food processor and grind to a completely smooth paste, about 2-3 minutes. Set aside.3/4 cup desiccated coconut, 1/4 cup raw cashews, 1 tablespoon poppy seeds, 1 cup water
- Stir the prepared coconut-cashew paste into the lamb curry. Add the lime juice and most of the chopped cilantro. Simmer for an additional 3-5 minutes until the paste is fully incorporated and the sauce is thick and creamy. Season with salt to taste.1 medium lime, 1/2 cup cilantro (coriander), 1 pinch salt
- Serve the curry over plain boiled basmati rice with pappadums and a dollop of yogurt on the side. Sprinkle with the remaining cilantro leaves.3 cups white basmati rice, 6 medium pappadums, 1 cup plain yogurt, 1/2 cup cilantro (coriander)
Notes
Nutrition
Common questions
Can I use ground beef instead of ground lamb?
Yes, ground beef works, though the flavor will be milder. Use 80/20 ground beef for enough fat to carry the spices; leaner beef can make the sauce taste flat. Cook it to 160°F (71°C) just like the lamb.
How spicy is this curry?
With the chilies seeded, it’s moderate — noticeable heat but not overwhelming. If you want it milder, reduce the chili powder to 1 teaspoon and skip the fresh green chilies entirely.
Do I have to simmer for a full hour?
The recipe card says one hour, but ground lamb is fully cooked and safe at 160°F (71°C) well before that. The long simmer is about developing the sauce, not cooking the meat through. If you’re short on time, 30–35 minutes of simmering will still give you a good result — just expect a slightly thinner, less developed sauce.
Can I make the coconut paste ahead of time?
Yes, and it’s a good time-saver. Make the paste up to 2 days ahead and refrigerate it in a sealed container. Take it out while the lamb simmers so it’s not ice-cold when it goes into the pan.
My grocery store doesn’t carry poppy seeds — what can I use?
A tablespoon of white sesame seeds is the closest substitute; they thicken similarly and have a neutral flavor. Ground raw sunflower seeds also work in a pinch, though the texture won’t be quite as smooth.
What to cook next
- Fragrant Lamb Coconut Stew
- Quick Lamb Coconut Rendang
- Lamb Spinach Curry Delight
- Saffron Lamb Rice Pilaf
