Go Back Email Link
–+ servings

Creamy Coconut Lamb Curry

Gretel Shaw
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.
5 from 1 vote
Print Recipe Pin Recipe Share on Facebook
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 6 people
Calories 1051 kcal

Ingredients
 
 

  • Glass bowl of olive oil isolated on white background⅓ cup olive oil
  • Ripe yellow onion on a white background1 medium yellow onion - diced
  • Heap of Indian masala powder2 teaspoon garam masala
  • Fennel powder1 teaspoon ground fennel
  • Heap of dried coriander seed and ground coriander on white background1 tablespoon ground coriander
  • Red hot chili pepper powder and half isolated on white background2 teaspoon chili powder (chilli powder in British English)
  • Turmeric powder in plate1 teaspoon turmeric - ground
  • garlic2 cloves garlic - crushed
  • tomatoes2 large tomatoes - diced
  • Green chili pepper2 medium green chilis (green chilli in British English) - de-seeded and thinly sliced
  • Tasty minced meat isolated on white background1 kilogram ground lamb (minced lamb)
  • bowl of fresh chicken broth2 cups chicken stock (chicken broth or chicken bouillon)
  •  
    ¾ cup coconut - desiccated
  • cashew nut background¼ cup cashews
  •  
    1 tablespoon poppy seeds
  • Fresh Ripe Lime1 medium lime
  • big bunch of fresh green cilantro isolated⅓ bunch cilantro (coriander)
  • rice3 cups white rice - boiled to serve
  •  
    6 medium pappadums - to serve
  •  
    1 cup yogurt - 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?Rate this Recipe !
QR Code linking back to recipe