Fragrant Minced Lamb and Coconut Milk Stew
This Fragrant Minced Lamb and Coconut Milk Stew is a soul-warming dish inspired by the coastal spice routes of Southern India and Sri Lanka, where lamb meets the lush creaminess of coconut milk. Harmonized with warm spices, fresh herbs, and sweet aromatics, this stew is rich, balanced, and deeply satisfying—a celebration of culinary fusion. It’s the perfect dish to bring comfort on cool evenings or dazzle a crowd craving something exotically hearty.
Equipment
Large heavy-bottomed pot or Dutch oven
Wooden spoon
Sharp chef's knife
Cutting Board
Measuring cups and spoons
Ingredients
2 tablespoons vegetable oil - such as sunflower or canola
1 medium yellow onion - finely chopped
4 cloves garlic - minced- 1.5 inches ginger root - fresh ; peeled and grated
- 1 pound minced (ground) lamb - ideally 80/20 lean-to-fat ratio for flavor
1 teaspoon ground coriander
1 teaspoon cumin - ground
1 teaspoon turmeric powder
½ teaspoon cayenne pepper - adjust to taste- 1 cup diced tomatoes - fresh or canned, drained
1 cup beef stock (beef broth or beef bouillon) - or lamb stock ; low sodium preferred
1 can coconut milk - full fat, 13.5 oz can
1 teaspoon kosher salt - plus more to taste
¼ cup cilantro - fresh ; chopped, for garnish
Instructions
- Heat the vegetable oil in a heavy-bottomed pot over medium heat (about 350°F / 175°C). Add the chopped onion and sauté for 6–8 minutes until golden and fragrant, stirring occasionally.
- Add the minced garlic and grated ginger. Cook for 1–2 minutes until aromatic, stirring to prevent burning.
- Add the ground lamb and stir thoroughly to break up the meat. Cook for 6–8 minutes until browned and moisture is reduced.
- Sprinkle in coriander, cumin, turmeric, and cayenne pepper. Stir well and let spices toast for 1 minute for enhanced aroma.
- Stir in diced tomatoes. Cook for 5 minutes, allowing them to soften into the meat mixture.
- Pour in the stock and bring mixture to a light simmer. Simmer uncovered for 10 minutes to reduce slightly.
- Gently stir in coconut milk and reduce heat to low (around 275°F / 135°C). Simmer for another 15 minutes, stirring occasionally, until thickened and flavors are well combined.
- Season with kosher salt to taste. Turn off heat and let it rest for 5 minutes before serving. Garnish with fresh chopped cilantro.
Notes
- For a vegetarian twist, substitute lamb with crumbled tempeh or cooked lentils and use vegetable stock.
- For extra depth, roast whole spices and grind them fresh.
- To save time, mince garlic and ginger ahead and freeze in ice cube trays.
Nutrition
Calories: 607kcalCarbohydrates: 10gProtein: 23gFat: 54gSaturated Fat: 30gPolyunsaturated Fat: 3gMonounsaturated Fat: 18gCholesterol: 83mgSodium: 860mgPotassium: 796mgFiber: 2gSugar: 3gVitamin A: 249IUVitamin C: 10mgCalcium: 77mgIron: 6mg
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