Easy Lamb Coconut Milk Curry

Lamb or Goat Curry with Rice, Yogurt, Nuts, Cilantro, and Habanero Jelly

5 from 1 vote

A simple lamb curry inspired by the most popular one Chef Alan Bergo used to serve at Lucia's restaurant in Minneapolis. It makes a mild curry you can adjust to your taste.

Prep Time30

Cook Time2

Total Time2 30

Course: Main Course

Cuisine: American, Indian

Keyword: lamb curry recipe, lamb curry with coconut milk

Servings: servings

Calories: 420kcal

Cost: 20

Equipment

1 Dutch oven or braising pot or slow cooker

Ingredients

Lamb

1 lb lamb shoulder, shank, or stew meat, cubed
1 teaspoon kosher salt
fresh ground black pepper to taste
2 tablespoons rendered lamb fat or cooking oil such as grapeseed for browning

Curry

2 cans regular full fat coconut milk
1 cup water or unseasoned lamb stock
2 inch piece 10 grams peeled ginger
5 large cloves garlic, or 20 grams
1 medium white onion or 5 oz chopped
1 cup apple cider or orange juice Optional, you can use 2 cups of unseasoned lamb stock or water instead, but apple or orange juice adds a good flavor. Consider it an option.
1/3 cup mild curry powder If you prefer spicy curry powder, use it
Zest of 1/2 an orange optional, for finishing
1 tbsp lemongrass thinly sliced

Garnishes

Thick yogurt, such as Faye, highest fat available
Habenero jelly, to taste,
Toasted nuts or seeds
Toasted unsweetened coconut
Fresh herbs like cilantro, basil, mint or tarragon
Freshly cooked vegetables. Pictured are romanesco and carrots.
Freshly cooked rice, preferably basmati rice

Instructions

Mix the lamb with the salt and pepper to taste and set aside.
Add the coconut milk to a blender with the water, apple cider or orange juice, garlic, ginger, curry powder, onion and lemongrass until smooth.
In a wide pan that can accommodate all of the ingredients, add the lamb in batches and brown on medium high heat.
When the lamb is browned, add it all back to the pan, add the coconut milk mixture, bring to a simmer and cook, covered, for 2 hours on low heat, or until the lamb is tender. From here the curry can be made in advance and reheated as needed. Add the orange zest after the lamb is tender.
In a slow cooker, you can cook the curry for 3 hours on high heat.
To serve, warm the curry up on medium heat and serve with rice, cooked vegetables, yogurt, fresh cilantro, toasted nuts and or toasted coconut, and sweet mango chutney, habanero jelly, or another spicy condiment if you like.

Video

Notes

You can adapt and change the spices to your taste here. Adding a 1/2 teaspoon of garam masala can be nice.
You can make a rough approximation of Jamaican curry powder by adding 1/4 teaspoon of ground allspice.
Sometimes I serve this with cauliflower rice for my Keto friends.

Nutrition