Lamb Curry with Coconut Milk Recipe

Ingredients

• 2 pounds lamb shoulder, cut into chunks
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14 ounces) chopped tomatoes
• 1 can (14 ounces) coconut milk
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat the oil over medium-high heat in a large pot or Dutch oven.
2. Add the lamb, season with salt and pepper, and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pot and set it aside.
3. Reduce the heat to medium and add the onion, garlic, and ginger to the pot. Cook until the onion is translucent, about 5 minutes.
4. Add the cumin, coriander, turmeric, cinnamon, cloves, cardamom, and cayenne pepper (if using). Cook for 1-2 minutes to toast the spices.
5. Pour in the can of tomatoes and stir to combine. Add the lamb back into the pot and bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and simmer for 1-2 hours or until the lamb is tender.
7. Stir in the coconut milk and cook for another 10-15 minutes or until the sauce has thickened slightly.
8. Season with additional salt and pepper to taste. Garnish with fresh cilantro.

Serving Suggestions

This lamb curry can be served with basmati rice, naan bread, or pita bread. It pairs well with a refreshing cucumber salad or some roasted vegetables. Enjoy!

Verdict

This lamb curry with coconut milk is packed with flavor and the lamb is so tender it falls apart. The combination of spices and coconut milk creates a perfect balance of heat and creaminess. This dish is a real crowd pleaser!