Coconut Lamb Curry

Hearty and Flavorful
Hearty and Flavorful
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2 tbsp Vegetable oil
1 lb Lamb boneless leg of lamb or lamb shoulder, cut into 1-inch cubes
1 Onion large, finely chopped
1 tsp Garlic minced
2 tsp Garam masala powder
1 tsp Curry Powder yellow
1 tsp Cumin seeds
1 tsp Salt
1 tbsp Tomato paste
1 (400 ml) can Coconut milk
2 Potatoes medium, peeled and cut into 1-inch pieces
2 Carrots medium, peeled and cut into 1-inch pieces
1 cup Cauliflower florets bite-sized
For garnish:
1 tsp Cilantro fresh, finely chopped

Nutritional information

  • For garnish:

Coconut Lamb Curry


If you are looking for a hearty and easy meal, add this Coconut Lamb Curry to your rotation ASAP. It’s an effortless one-pot meal loaded with bright flavors. Packed with tender lamb, hearty veggies and warming spices, it is doused in coconut milk and cooked low and slow until aromatic and mouthwatering. Getting its flavor and heat from a combination of mild yellow curry powder and garam masala, it’s not as hot as some Indian curries. You can cook it either on the stovetop or in your trusty slow cooker.

To make the lamb curry in a slow cooker, first, brown the lamb in a skillet. Then, add the onions and garlic and sauté until soft. Next, transfer the lamb mixture to the slow cooker and add all the remaining ingredients. Cover with a lid, and cook for 4-6 hours on high or 8-10 hours on low. If the curry is too thick, add some water to thin it out. Garnish with fresh cilantro leaves and serve with steamed rice and garlic naan. 

To make this Coconut Lamb Curry, you’ll need the following ingredients:

Ingridiens for Coconut Lamb Curry

Steps to make Coconut Lamb Curry


Brown lamb


In a 4-quart Dutch oven or a large pot, heat 2 tablespoons vegetable oil for 2 minutes over medium high until the oil starts to sizzle. Add in 1 pound cubed lamb and stir well. Cook until browned on all sides, about 6-8 minutes.


Add onions and garlic


Add 1 finely chopped onion and 1 teaspoon minced garlic. Cook until tender, about 2 minutes.


Add seasonings


Add 2 teaspoons garam masala powder, 1 teaspoon yellow curry powder, 1 teaspoon cumin seeds, and 1 teaspoon salt. Stir to coat the lamb, and cook for another 3 minutes.


Add tomato paste and coconut milk


Add 1 tablespoon tomato paste and 1 can coconut milk. Stir well and bring to a boil.




Reduce the heat to low and cover with a lid. Simmer for 1 to 1 ½ hours until the lamb is fork-tender. Stick a fork into the meat. If the fork comes out with little or no resistance, it's fork-tender.


Add potatoes and carrots


Add the chopped potatoes and carrots and bring to a simmer, uncovered. Cook, stirring occasionally, until the potatoes and carrots start to soften, about 35 minutes.


Add cauliflower


Stir in 1 cup cauliflower and cook until the cauliflower is tender, about 10 minutes.


Let rest


Remove the pot from heat and let it rest, about 20 minutes.



Garnish with fresh cilantro leaves and serve over steamed rice.

This cold-weather Coconut Lamb Curry is loaded with tender meat, hearty veggies, and bright flavors! It’s the perfect comforting dish the whole family will enjoy. Plus, it adapts beautifully to the slow cooker. Made this recipe? Let us know what you think in the comments below!

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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Total Reviews: 1

Delicious curry! Thanks for sharing the recipe!

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