Creamy Coconut Lamb Curry

• Lamb shoulder, diced

  14.1 oz
• Coconut milk, full-fat

  1.7 cups
• Yellow onion, chopped

  1 medium
• Garlic cloves, minced

  3 cloves
• Fresh ginger, grated

  2 cm
• Diced tomatoes, canned

  7.1 oz
• Curry powder

  2 tsp
• Ground turmeric

  0.5 tsp
• Ground cumin

  1 tsp
• Ground coriander

  1 tsp
• Chili powder (mild)

  0.5 tsp
• Coconut oil

  1 tbsp
• Salt

  0.5 tsp
• Black pepper

  0.3 tsp
• Fresh cilantro, chopped

  2 tbsp

All Steps

1. 1

   Heat coconut oil in a large pot or Dutch oven over medium-high heat. Season the diced lamb with salt and pepper, then brown it in batches on all sides. Remove the lamb and set aside.

2. 2

   Reduce heat to medium, add the chopped onion to the pot, and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

4. 4

   Stir in the curry powder, turmeric, cumin, coriander, and chili powder. Cook for 1 minute, stirring constantly, to toast the spices.

5. 5

   Return the browned lamb to the pot. Add the canned diced tomatoes and full-fat coconut milk. Stir well to combine.

6. 6

   Bring the curry to a gentle simmer, then reduce heat to low, cover, and cook for 60-75 minutes, or until the lamb is very tender. Stir occasionally to prevent sticking.

7. 7

   Taste and adjust seasoning with additional salt and pepper if needed.

8. 8

   Serve hot, garnished with fresh chopped cilantro, ideally with steamed basmati rice or naan bread.