Easy Coconut Milk Lamb Curry | A family favorite!

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream diluted with water

Light coconut milk reduces calories while still providing creaminess.

lamb

🥗Healthier: chicken

💰Cheaper: pork

Chicken is lower in fat and cost-effective.

Welcome to the kitchen and introduce the dish: easy coconut milk lamb curry.

Brown 4 pounds of cubed lamb shoulder in a preheated large pot over medium-high heat with a drizzle of avocado oil, frying in batches to avoid overcrowding.

Season the lamb generously with sea salt while browning.

Once browned, remove the lamb to a clean bowl.

In the same pot, add 2 tablespoons of butter and 1 large diced sweet onion; sauté for 7 to 9 minutes until tender.

Add 12 sliced cloves of garlic to the onions and sauté briefly.

Add spices: 1 and 1/2 to 2 teaspoons sea salt, 2 teaspoons ground coriander, 1 tablespoon curry powder, 1 teaspoon ground cardamom, 1 teaspoon ground chili, 1 teaspoon turmeric, 1 teaspoon cumin, 1/2 teaspoon ground cinnamon, 2 cinnamon sticks, 2 to 3 bay leaves, and 1 star anise; stir and cook for a couple of minutes to toast the spices.

Add an 18-ounce jar of diced canned tomatoes and a 13 and 1/2 ounce can of unsweetened coconut milk; stir to combine.

Return the browned lamb to the pot and stir to mix.

Pour in 1 and 1/2 to 2 cups of beef broth to cover the lamb completely; bring to a boil.

Cover the pot, reduce heat to low, and let simmer for 2 to 3 hours until the lamb is tender and falling apart.

To thicken the curry sauce, mix 3 tablespoons of corn starch with a couple of tablespoons of water and stir into the pot; cook for a couple of minutes until thickened.

Garnish with freshly chopped cilantro and serve over steamed rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens