Lamb & Coconut Curry

This Lamb & Coconut Curry is a fragrant and flavorful dish, featuring tender lamb neck chops slow-cooked in a rich, spiced coconut gravy. The dry-fried coconut and cumin add depth to the curry, while fresh ginger, garlic, and onions bring warmth. The dish is finished with garam masala and fresh coriander leaves, making it a perfect choice for a hearty meal.

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Prep Time 15

Cook Time 1

Total Time 1 15

Course Dinner, Main Course

Cuisine Asian, Indian

Servings servings

Calories 92 kcal

Equipment

Frying Pan For dry-frying the coconut and cumin seeds.
Mortar and Pestle or Mixer To grind the coconut and spice paste.
Large Pot or Deep Pan For cooking the curry.
Wooden Spoon For stirring the curry
Sharp Knife To chop the onion, ginger, and garlic.
measuring spoons To measure spices accurately.

Ingredients

1 kg lamb neck chops
75 g dessicated coconut
2 tsps chili powder
2 tsps turmeric
1 tsp cumin seeds
1 onion chopped
1 root ginger about 5cm, chopped
6 cloves garlic
2 tbsps vegetable oil
1 tbsp garam masala
salt to taste
400 ml water or meat stock or as needed
6 tbsps chopped coriander leaves

Instructions

Rub the half of the chili powder and turmeric onto the meat; set aside.
Heat a frying pan and dry-fry the coconut and cumin seeds, until the coconut turns golden brown. Remove, and either using a mortar and pestle or mixer, grind to paste. Grind the onion, ginger, and garlic to paste as well.
Heat the oil in a pan and gently fry the onion mix until golden brown. The slower and longer this stage is the better (may try a minimum of 20 minutes). If the paste starts to stick and burn on the base of the pan, add a touch of water to deglaze the pan bottom and continue frying.
Add the remaining chili and turmeric, stir in and fry for 30 seconds more.
Add the coconut paste, garam masala, and salt. Mix well. Add the water or stock, and bring to boil for 5 minutes.
Add the meat, turn heat to low, cover, and cook long and slow, until the meat is tender and the gravy is thick. At this point, if you wish, remove the meat, discarding the bones, chop, and return to the pan.
Finally, add the coriander leaves, stir through, adjust the seasoning, and serve hot with plain steamed rice and a good mango chutney.

Notes

Slow Cooking: The longer the curry simmers, the more tender the lamb becomes. Low heat is key for developing deep, rich flavors.
Coconut Paste: Dry-frying the coconut and cumin adds a nutty, roasted flavor to the curry, which enhances the overall taste.
De-glazing Tip: If the onion and spice paste sticks to the pan, use a splash of water or stock to prevent burning and to keep the mixture smooth.
Customizing Heat: Adjust the chili powder based on your spice tolerance. You can add more or less to taste.
Serving Suggestion: Pair with plain steamed rice and mango chutney to balance the rich flavors of the curry.

Nutrition

Calories: 92kcalCarbohydrates: 6gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 21mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 304IUVitamin C: 4mgCalcium: 25mgIron: 1mg

Keyword Asian curry, coconut curry, Indian curry, lamb curry, slow-cooked lamb, spiced lamb dish

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Lamb & Coconut Curry