Creamy Lamb Curry with Coconut

• Lamb shoulder, diced

  1.1 lbs
• Full-fat coconut milk

  1.7 cups
• Curry powder

  2 tablespoons
• Yellow onion, chopped

  1 medium
• Garlic cloves, minced

  3 cloves
• Fresh ginger, grated

  1 inch
• Tomato paste

  2 tablespoons
• Vegetable oil

  2 tablespoons
• Salt

  1 teaspoon
• Black pepper

  0.5 teaspoon
• Water or chicken broth

  0.5 cup
• Fresh cilantro, chopped

  0.3 cup

All Steps

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the diced lamb with half the salt and pepper, then sear in batches until browned on all sides. Remove the seared lamb and set aside.

2. 2

   Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

3. 3

   Stir in the curry powder and tomato paste, cooking for 1 minute until aromatic.

4. 4

   Return the seared lamb to the pot. Pour in the full-fat coconut milk and water or chicken broth. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 45-60 minutes, or until the lamb is fork-tender.

5. 5

   Stir occasionally to prevent sticking. Taste and season with the remaining salt and pepper, adjusting to your preference.

6. 6

   Ladle the creamy lamb curry into serving bowls. Garnish generously with fresh chopped cilantro before serving hot, preferably with steamed rice or naan bread.