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Minced Lamb and Coconut Milk Casserole

Minced Lamb and Coconut Milk Casserole

Gretel Shaw
This Minced Lamb and Coconut Milk Casserole is inspired by classic South Indian comfort cooking, where bold spices meet the creamy richness of coconut milk. The savory depth of spiced lamb is beautifully mellowed by the silky coconut base, creating a decadent, soul-warming dish perfect for family dinners or special gatherings.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Main Course
Cuisine Indian / South Asian
Servings 4 bowls
Calories 686 kcal

Equipment

Large heavy-bottomed skillet
Casserole dish (3-quart recommended)
Wooden spoon
Cutting Board
Chef’s Knife
Measuring cups and spoons

Ingredients
 
 

  • Vegetable oil2 tablespoons vegetable oil - preferably neutral-flavored like grapeseed
  • Ripe yellow onion on a white background1 large yellow onion - finely diced
  • garlic3 cloves garlic - minced
  • ginger1-inch piece ginger - fresh, grated
  • Tasty minced meat isolated on white background1.5 pounds ground lamb (minced lamb) - fresh and preferably from the shoulder
  • ground cumin1 teaspoon cumin - ground
  • Heap of dried coriander seed and ground coriander on white background1 teaspoon ground coriander
  • Turmeric powder on white background.½ teaspoon turmeric powder
  • Red hot chili pepper powder and half isolated on white background½ teaspoon chili powder - adjust to taste
  •  
    1 cup diced tomatoes - use ripe, fresh tomatoes or canned if out of season
  • Pitcher of milk and coconut isolated on white background1 cup coconut milk - full-fat for richness
  • big bunch of fresh green cilantro isolated¼ cup cilantro (coriander) - fresh, chopped, for garnish
  • wooden bowl of salt1 pinch salt - to taste
  • Ground black pepper pile, paths, top1 pinch ground black pepper - freshly ground, to taste

Instructions
 

  • Heat the vegetable oil in a large skillet over medium heat. Add the diced onions and sauté until soft and golden brown—around 8 to 10 minutes. This step builds the foundation of flavor, so don’t rush it!
  • Add the minced garlic and grated ginger. Cook for an additional 2 minutes until fragrant.
  • Stir in the minced lamb, season with salt and pepper, and cook for 10 minutes, breaking it apart with a wooden spoon until browned and no longer pink.
  • Add ground cumin, coriander, turmeric, and chili powder. Mix well and cook for another 2 minutes to toast the spices and deepen their flavor.
  • Fold in the diced tomatoes and allow to simmer for 5 minutes to soften and meld with the lamb mixture.
  • Reduce the heat to low and stir in the coconut milk. Let the mixture simmer gently, uncovered, for 15 minutes until slightly thickened. Stir occasionally.
  • Transfer everything to a casserole dish and place it in a preheated oven at 350°F (175°C) for 20 minutes, allowing the top to lightly brown and deepen the flavor.
  • Remove from oven and let rest 5-10 minutes. Garnish with chopped cilantro before serving.

Notes

  • If you prefer extra creaminess, add an extra 1/4 cup of coconut cream during the last 5 minutes of cooking.
  • For a lower-fat version, use light coconut milk, though full-fat is traditional and adds a depth of flavor.
  • You can make this dish a day in advance; the flavors deepen overnight.

Nutrition

Calories: 686kcalCarbohydrates: 9gProtein: 31gFat: 59gSaturated Fat: 29gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gTrans Fat: 0.04gCholesterol: 124mgSodium: 131mgPotassium: 718mgFiber: 2gSugar: 3gVitamin A: 219IUVitamin C: 10mgCalcium: 79mgIron: 6mg
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