Make a spicy lamb curry with coconut milk in a few easy steps. Curry originated in India but is now enjoyed throughout the world. The Indian subcontinent (Pakistan, Bangladesh, India and Sri Lanka) are areas where you will find Indian style curry. Ground lamb is best for a lamb curry; ginger and curry powder add plenty of spice. Coconut milk is the base for many curries and adds a rich taste to the dish. One of the best things about curry is that it is a fairly quick, one pot dish, perfect for any occasion.
- Skill level:
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Things you need
- Large skillet
- 2 tbsp vegetable oil
- 1 chopped onion
- 2 minced garlic cloves
- 1 tbsp minced ginger
- 1 ½ lbs. ground lamb
- 1 ½ tbsp curry powder
- 1 peeled and diced sweet potato
- 1 can (414ml.) unsweetened coconut milk
- 1 cup chicken broth
- Salt and pepper
- 1/3 cup coarsely chopped cilantro
Heat the oil on medium high heat in a skillet.
Add the onion, ginger and garlic and cook for 4 minutes so the onions are just starting to soften.
Stir in the lamb and continue cooking for 10 minutes. The lamb should start to brown during this process.
Put the curry powder and diced sweet potatoes in the lamb mixture. Cook for 3 minutes then pour in the coconut milk, chicken stock, salt and pepper.
Cover the pot and simmer for 15 minutes. You want the sweet potato to be tender.
Add the cilantro and heat through. Serve the lamb curry while it is still hot.
Tips and warnings
- You can substitute beef instead of lamb.
- Also, you can use canola or olive oil for cooking.
- You can increase the spicy flavour by increasing the amount of curry powder you add.
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- "Madhur Jaffrey's Ultimate Curry Bible: India, Singapore, Malaysia, Indonesia, Thailand, South Africa, Kenya, Great Britain, Trinidad, Guyana, Japan, U"; Madhur Jaffrey; 2003
- "The Curry Book: Memorable Flavors and Irresistible Recipes From Around the World"; Nancie McDermott; 1999
- "Slow Cooking Curry & Spice Dishes"; Carolyn Humphries; 2008
- "660 Curries"; Raghavan Iyer; 2008
- "From Curries to Kebabs: Recipes from the Indian Spice Trail"; Madhur Jaffrey; 2003