Creamy Coconut Lamb Curry with Cashew Paste
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.
Equipment
Large deep skillet or heavy-bottomed saucepan (12-inch / 30cm)
Mortar and pestle or food processor
Medium mixing bowl
Sharp chef's knife
Wooden spoon or heat-resistant spatula
Small bowl (for spice paste)
Ingredients
- ⅓ cup neutral oil - or ghee ; 80ml; vegetable, sunflower, or canola oil work well
1 medium yellow onion - diced
2 teaspoons garam masala
1 teaspoon ground fennel
1 tablespoon ground coriander
2 teaspoons chili powder - chilli powder in British English
1 teaspoon turmeric - ground
2 teaspoons water - for spice paste
2 cloves garlic - crushed
2 large tomatoes - diced
2 medium green chilis (green chilli in British English) - de-seeded and thinly sliced; green chilli in British English
2.2 lbs ground lamb (minced lamb) - 1kg; also called minced lamb
2 cups chicken stock (chicken broth or chicken bouillon) - 480ml; chicken broth or chicken bouillon- ¾ cup desiccated coconut - 65g
- ¼ cup raw cashews - 35g
- 1 tablespoon poppy seeds - 9g
- 1 cup water - 240ml; for soaking coconut-cashew-poppy seed paste
1 medium lime - juiced, approximately 2 tablespoons / 30ml
½ cup cilantro (coriander) - fresh cilantro leaves ; 15g; roughly chopped; also called coriander
1 pinch salt - to taste- 3 cups white basmati rice - 600g; boiled, to serve
- 6 medium pappadums - to serve
1 cup plain yogurt - 240g; 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
Storage: Refrigerate in an airtight container for up to 3 days. Freeze in single-serving portions for up to 2 months — thaw overnight in the fridge before reheating.
Reheating: Warm over medium-low heat with 2 tablespoons of water or stock per serving, stirring occasionally, until heated through to 165°F / 74°C. Avoid the microwave — it heats unevenly and dries out the lamb.
Make-Ahead: Cook the full curry a day ahead — the spices meld and the flavour deepens overnight. Add fresh lime juice and cilantro just before serving.
Substitutions: Swap ground lamb for 80/20 ground beef for a milder flavour, or use ground turkey for a lighter option (add 1 tablespoon of oil to compensate for lower fat). Replace cashews with blanched almonds for a nut substitution.
Pro Tip: Grind the coconut-cashew-poppy seed paste until completely smooth — any remaining chunks will leave a gritty texture in the finished sauce. A food processor pulsed for 2-3 minutes works if you don't have a mortar and pestle.
Heat Adjustment: For milder curry, reduce chilli powder to 1 teaspoon and omit the fresh green chillies. For more heat, leave the seeds in the chillies and add ½ teaspoon of cayenne pepper.
Nutrition
Serving: 1servingCalories: 1119kcalCarbohydrates: 94gProtein: 42gFat: 63gSaturated Fat: 26gPolyunsaturated Fat: 11gMonounsaturated Fat: 21gTrans Fat: 0.1gCholesterol: 125mgSodium: 346mgPotassium: 1001mgFiber: 6gSugar: 9gVitamin A: 805IUVitamin C: 16mgCalcium: 193mgIron: 5mg
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