This Lamb Coconut Curry is much better in taste than what you get in Indian restaurants, and I can say so because I never had a better tasting coconut curry dish in my life. The meat almost melts in your mouth, and the gravy is exploding with layers of flavors.
How to make lamb coconut curry the easy way
To make this delicious and mind-blowing coconut curry, you have to use high-quality coconut milk. The coconut milk flavor will be just right and will add a little sweetness to the dish but using low-quality coconut milk, or coconut water will not produce a creamy, rich gravy nor the taste we are looking for.
Putting the ingredients together won’t take time but cooking the lamb/mutton may take up to one hour to one hour and forty-five minutes.
- In a hot pan add three tablespoons of Ghee (You can make your own using my recipe.)
- When the Ghee is hot, add the chopped onions and sauté until light brown.
- Add the garlic, chili, and ginger paste to the onion and sauté on medium heat for 1 minute.
- Clean the meat and dap it dry, then add it to the onion, fry for ten minutes on medium heat.
- Add the spices and sauté for a few seconds, careful not to increase the heat or cook for long or the spices will burn and will bring out a bitter taste to this lamb coconut curry.
- Add the water and the coconut milk and let it cook on medium high until the meat is tender, which will take around one and a half hour to one hour and forty-five minutes depending on how big the cuts of meat are.
See, the process is simple; all you wait for is the meat to cook, and the ingredients are available in any store.
What spices to use in coconut curry
The list of spices for the curry is short. Cumin powder, black pepper powder, turmeric, and coriander powder.
The spices are available in any kitchen or stores near you. The flavors come from the meat, coconut milk, and these few spices, and the secret behind having layers of flavors is not overcooking the spices. Also, make sure that the spices you are using in this recipe are fresh, I store the spices in the refrigerator to maintain its freshness, but you can place them in a cool dark place.
How to serve Lamb Coconut Curry
You can serve this curry with Butter Nan although the taste will be out of this world but if you are looking after your calories then go for Coconut milk rice or serve it with Pulka which is a flat Indian bread. Pulka doesn’t have much oil and is a healthier choice especially with a dish like a lamb coconut curry.
Lamb Coconut Curry Recipe
- 1 lb or 500gm lamb cut into cubes
- 2 medium onions chopped
- 3 whole garlic cloves
- 2 green chili – seeds removed
- 1- inch fresh ginger
- 3 tablespoon ghee
- Salt to taste
- 1/2 teaspoon chili powder
- 1 teaspoon black pepper powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 tablespoon coriander powder
- 2 cup of coconut milk
- 3 cup of boiling water
- In a blender, combine garlic, green chili, and ginger. Blend to make a paste (If you are having difficulty blending then add few spoons of water.) Keep aside.
- In a hot deep pan, add the ghee, when the ghee is hot add the onions and fry until light brown.
- Add the ginger chili paste to the onion and stir for 1 minute on medium heat.
- Add the lamb and stir for 10 minutes or until there are no pink patches over the meat.
- Add the salt and all the spices to the meat and cook for a few seconds on medium heat. Do not cook the spices for long; it will burn and bring out a bitter taste.
- Pour the coconut milk and the boiling water over the lamb and let it come to a boil. Cook the curry on medium or medium-high and keep checking on it and stirring it occasionally. You might need to add more water to the curry, make sure that the water you add is boiling. If you add room temperature water to the curry the cooking time will increase, and the meat will come out tough.
- Let the curry cook for one hour to an hour and forty-five minutes.
- When the lamb is tender, and the ghee separates from the curry and comes to the surface, your lamb coconut curry is ready to be served.
- The curry sauce should be thick but in pouring consistency.
- Do not use coconut water for this recipe.
- Make sure to shake the coconut milk can before using it.
- The curry will be light in color after adding the coconut milk, but it will turn darker later while cooking and that’s perfectly fine.
This page may contain affiliate links, which pay me a small commission
For my referral at no extra cost to you.
Thanks for supporting Munatycooking.com