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Simple Lamb Curry With Coconut Milk Recipe
Why choose lamb curry with coconut milk?
Lamb curry with coconut milk is a comforting and flavourful dish known for its rich, creamy sauce and tender lamb pieces. Perfect for any occasion, this curry is ideal for both weeknight dinners and special family gatherings. Our simple lamb curry recipe combines top-quality lamb from Grange Meat Co. with a blend of aromatic spices and creamy coconut milk, resulting in a dish that is both easy to prepare and irresistibly delicious.
Selecting the right ingredients
The success of your lamb curry hinges on the quality of the components. For the best results, start with premium lamb from Grange Meat Co. Here's what you'll need for your lamb curry with coconut milk:
- Lamb: Opt for lamb shoulder or leg from Grange Meat Co., known for its tenderness and rich flavour.
- Onions: Two medium onions, finely chopped.
- Garlic and Ginger: Four cloves of garlic and a thumb-sized piece of ginger, both minced, for a robust flavour base.
- Spices: Ground cumin, coriander, turmeric, and garam masala for depth and warmth.
- Tomatoes: Two large tomatoes, chopped, or a can of diced tomatoes.
- Coconut milk: A can of full-fat coconut milk for a creamy texture.
- Coconut cream: For an extra creamy and rich finish.
- Oil: For sautéing.
- Salt and pepper: Essential for seasoning.
- Cilantro: Fresh cilantro for garnish.
Ingredients:
- 1 kg lamb shoulder or leg, cut into bite-sized pieces
- 2 tbsp oil
- 2 medium onions, finely chopped
- 4 cloves garlic, minced
- 1 thumb-sized piece of ginger, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp garam masala
- 2 large tomatoes, chopped (or 1 can of diced tomatoes)
- 1 can (400 mL) full-fat coconut milk
- 1/2 cup coconut cream
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
Here's a step-by-step guide to making a simple lamb curry with coconut milk:
- Prepare your ingredients
Begin by cutting your lamb into bite-sized pieces. Finely chop the onions, and mince the garlic and ginger.
- Sauté the aromatics
Heat the oil in a large pot over medium heat. Add the onions and sauté until they are soft and translucent. Add the garlic and ginger, and cook for another 2 minutes until fragrant.
- Add the spices
Stir in the ground cumin, coriander, turmeric, and garam masala. Cook for 1-2 minutes to toast the spices and release their aromas.
- Cook the lamb
Add the lamb pieces to the pot, stirring to coat them in the spice mixture. Cook until the lamb is browned on all sides.
- Simmer with tomatoes and coconut milk
Add the chopped tomatoes (or canned diced tomatoes) to the pot and cook until they start to break down. Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat to low, cover the pot, and let it simmer gently for about 1 hour, or until the lamb is tender.
- Add coconut cream and season
Stir in the coconut cream and let the curry simmer for an additional 10 minutes. Season with salt and pepper to taste.
- Serve
Serve your lamb curry with coconut milk over a bed of steamed rice or with warm naan bread. Garnish with freshly chopped cilantro for a burst of freshness.
Tips for a rich, creamy and flavourful curry
- Toasting the spices will ensure the oils are released, providing the full flavour profiles.
- Allow the flavours to meld together during the slow simmer, gently stirring throughout the process.
- Adding the coconut cream in last will ensure it blends for a smooth, creamy rich finish.
Perfect pairings for lamb curry
Lamb curry with coconut milk pairs wonderfully with a variety of sides. Serve it with basmati rice, naan bread, or a simple cucumber raita. For an added touch of freshness, sprinkle chopped cilantro over the top before serving.
Can I make lamb curry with coconut milk in advance?
Yes, lamb curry with coconut milk can be made in advance. Prepare the curry as directed, then let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water or coconut milk if needed to maintain the desired consistency. The flavours often improve after a day or two, making it a convenient and delicious make-ahead meal for busy days or special occasions.
Can I freeze lamb curry with coconut milk?
Yes, lamb curry with coconut milk freezes well. Allow the curry to cool completely, then transfer it to an airtight container or freezer-safe bag, leaving some space for expansion. Freeze for up to 3 months. To reheat, thaw the curry in the refrigerator overnight and then gently warm it on the stovetop over low heat, adding a little water or coconut milk if necessary to adjust the consistency. This makes it a great option for meal prep and enjoying a flavorful, homemade curry at a later date.
Now that you know how to make a simple lamb curry using quality ingredients from Grange Meat Co., you’re all set to impress at your next family dinner. This coconut lamb curry recipe promises a delightful journey with each creamy, comforting bite. Enjoy the process and the meal!
