This hearty coconut lamb curry recipe is a bit of fusion but is primarily Indian in flavour. It’s very easy to make and can be done in a slow-cooker, Instant Pot or on the stovetop. It’s great for freezing. Serve lamb curry with cauliflower rice or regular rice!
Lamb Curry Overview
This gorgeous lamb curry with coconut milk was an experiment that went very very right.
I bought some diced lamb and decided to make an Indian type of curry, except I didn’t have a recipe in mind. I pulled out my spice kit, some coconut milk and pulled together this little wonder of a dish.
It was super scrummy and has now been requested to become a regular weekly dish in our home. I hope you like it!
PS. This curry freezes really well and serves for excellent quick leftover dinners (defrost overnight in the fridge or use a microwave) or you can keep it in the refrigerator for up to 3 days and reheat really well when serving.
Lamb Curry Ingredients
Lamb: For this yummy lamb curry with coconut milk, I am using diced lamb meat (with a little fat) from the shoulder but you could also get the leg or other parts. I find that the shoulder or leg of lamb meat is less tender but more flavourful and is great for slow cooking and stews.
Spices: Garam masala is a warm, earthy Indian spice blend that typically consists of coriander seed, cumin, black pepper, nutmeg, cardamom, clove, fennel and bay leaves. Sometimes, it will have cinnamon or caraway seeds. You can get it from most supermarkets, Indian stores, or make your own. If you can’t find garam masala, use equal amounts of mild curry powder.
Turmeric powder and fennel seeds are also used. By the way, it’s not too spicy but you can remove the red chilli to make it even less spicy if cooking for the kids.
Coconut: I used full-fat coconut milk from a can (look for 50-60% coconut content) and not coconut milk drink!!! Those are diluted and are too thin and often sweetened.
Nutrition Notes
If you’re feeling a little lethargic lately, you need this curry!!! It’s full of B Vitamins (especially B12 we need for energy), iron and other minerals. It’s low in carbohydrates (17 grams with 4-5 grams in dietary fibre) and high in fat and protein (35 grams), making it a satiating meal and great fuel post-workout or when you’re sick.
All-in-all, this is what I like to call a nutrient-dense dish, so definitely put it on your menu.
- Lamb curry per serve: 550 calories, 16. 4 g total carbs, 3.6 g fibre (12.8 g net carbs), 37.8 g fat, 37 g protein. For a lower-carb version, omit the carrots.
- Curry with 1 cup cauliflower rice: 566 cals, 19.4 g total carbs, 4.8 g fibre ( 14.6 g net carbs), 37.9 g fat, 38.2 g protein.
- Curry with 1/2 cup cooked Basmati rice: 672 cals, 43 g total carbs, 3.6 g fibre (39.4 net carbs), 38 g fat, 39.3 g protein.
How To Make Coconut Lamb Curry
I have provided both the stovetop and the slow cooker methods in the recipe below. The key is to give this curry enough cooking time for the meat to get nice and tender and for all the flavours to develop together.
- Step 1. Brown the lamb for a few minutes.
- Step 2. Add all the veggies and cook for a few minutes until softened.
- Step 3. Turn the heat down and add garlic, spices and ghee (or butter). Stir through to release aromas.
- Step 4. Add coconut milk, tomato paste, water and sea salt. Once it comes to simmer, cook for 1 hour with the lid on.
- Step 5. After one hour, add the diced carrots and cook for 30-40 minutes, covered with a lid. Stir a few times.
- Finish with fresh coriander/cilantro and a little lemon or lime juice.
What To Serve With Lamb Curry
I served this coconut lamb curry with steamed broccoli for me and white rice and veggies for my partner. Sometimes, I serve it with simple cauliflower rice, broccoli rice or zucchini noodles for a low-carb meal.
For a higher-carb meal, you can serve it with regular rice (I like Basmati as it has a lower GI) or with quinoa. Of course, yummy naan bread goes well with Indian-style curries. You can try this low-carb naan bread recipe.
Other recommended sides: creamed spiced spinach, beetroot slaw, sweet potato salad with pickled onions & coriander.
More Recipes You Might Like
- Moroccan Lamb Casserole With Almonds & Apricots
- Quick & Easy Pumpkin Chicken Curry
- Hearty Paleo Beef Stew
- Homemade Japanese Chicken Curry
- Spiced Pan-Fried Lamb Chops With Mint Vinaigrette
Full Recipe & Ingredients
Find the full list of ingredients, instructions and extra cooking notes below. If you have questions or cook this recipe, please let me know in the comments and make sure to rate this recipe so it’s easy for others to find.
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Ingredients
- 1 tablespoon coconut oil
- 700 g lamb 1.5 lbs. diced, a little fat on the meat is fine
- 1 large onion diced
- 1/2 long red chilli finely diced
- 2 medium celery sticks diced
- 3 cloves garlic diced
- 2.5 teaspoons garam masala powder
- 1.3 teaspoons turmeric powder
- 1 teaspoon fennel seeds
- 1.5 teaspoons ghee or extra coconut oil, if avoiding dairy
- 400 ml coconut milk 1 can or 1 1/2 cups
- 1.5 tablespoons tomato paste
- 1 cup of water
- 1.3 teaspoons sea salt
- 2 medium carrots diced
- A squeeze of lime or lemon juice
- Fresh coriander cilantro or parsley to garnish
Instructions
- Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the lamb and stir on high heat until lightly browned about 3-4 minutes.
- Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium. Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
- Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
- After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
- Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving.
- Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.
Notes
Nutrition
Lamb Curry Slow Cooker Method
- If your inner pot is metal and heat-proof (i.e. not ceramic), you can do the browning of the lamb on the stove first. It’s pretty easy and you will only need 5 minutes for this. You basically want to brown off everything before setting the slow cooker on.
- Otherwise, if it is a ceramic crockpot, then do the browning in a saucepan first and then transfer the mix to the slow cooker pot.
- Cover with a lid and set the slow cooker to 8-9 hours on LOW, 5-6 hours on MEDIUM, 3.5-4 hours on HIGH. If adding carrots later, do it in the last 30 minutes to 1 hour (depending on the heat setting).
- Once done, sprinkle some fresh coriander/cilantro or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.
Instant Pot Method
For Instant Pot, follow similar instructions to the slow-cooker but set to HIGH pressure for 30 minutes with natural pressure release. You can also try this Instant Pot tomato coconut lamb curry recipe.
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I tried this recipe and all I can say is Yummmm. I added some agave necter to sweetenit and ended up adding more coconut milk as mine reduced quite alot. This was a huge hit with the family and added onto the favorites list. Super easy to make. Thanks for this tasy and scrummy recipie.
Hi Irey,
Big fan!
Wondering whether or not this dish would work in a slow cooker?
What modifications would I have to make – I’ve been told you add a little more moisture if you’re slow cooking all day.
Thanks!
Hi Max,
Yes, you can definitely make this in a slow cooker. I would add a little more water or vegetable stock and then before you serve in the evening, I would simmer it for 10-15 minutes, uncovered with a little more coconut cream/milk in it. This will thicken and caramelised the sauce slightly.
Irena
Thanks Irena!!
Irena,
I made this in the slow cooker yesterday and came home to the best smelling apartment in Australia.
I added peeled and diced, medium size sweet potato to get an extra serve out of it as well.
TASTES AMAZING.
Thank you so much.
M
My pleasure! Glad you enjoyed it.
Fantastic! I haven’t made it in a slow cooker yet so it’s great to know that someone did and it turned out well. Tell me about the smell – mamammia!
Sooo good!
Only amendment to the above was 400mL coconut milk (over indulgent?)
And 500mL veggie stock I had left over.
I also added green beans and zucchini which made it even more epic!
Cheers
In a slow cooker, would you just throw in all the ingredients and then leave it on a low temp all day? Or should you brown up the lamb first and then chuck it all in?
thanks, looking forwarding to making this!
Hi Tamara, personally I would brown the lamb first and maybe even the spices and the onion and the throw the rest in the slow cooker. I think somebody in the comments chain has made it in the slow cooker and they said it turned out great, but I am not sure if they browned their meat. I like to so you release some of the aroma from the spices and caramelise the onion slightly.
Hi Tamara,
I followed the steps 1-3 as above, and threw everything into the slow-cooker (including some extra veggies) and put it on low for about 10hrs – just make sure you have enough fluid – covering the meat ideally – I had 400mL of coconut milk and 500mL of veggie stock.
Hope this helps
Hi Tamara,
I followed the steps 1-3 as above, and threw everything into the slow-cooker (including some extra veggies) and put it on low for about 10hrs – just make sure you have enough fluid – covering the meat ideally
ohh la la ..I’ve been experimenting with curries lately and made some cashew chicken curry as well as butter chicken recently. This lamb curry looks very yummy, I will try it next.
I made this on the weekend in the slow cooker, a double batch and handed out to a friend. They said the best curry they have ever eaten, and they have a lot of curry! And I agree. Awesome recipe thank you!!
That’s so awesome! Glad you liked it.
That is the tastiest curry I have ever made! Thank you for the recipe
Well thank you 🙂
My husband said this is the best dish I have ever made. It is now my go to meal as I always seem to have ingredients in my cupboard. Even my 5&2 yr olds love it.
Wow, that’s awesome! And isn’t wonderfully simple as well? 😉
My husband cooked this for me tonight and it was AMAZING!!!!! I just wish we made a double batch! Has anyone tried any other other meats?
Thanks for another delicious recipe Irena!
Hi Lauren,
Great husband=great curry! I’ve had comments that people have made it with beef and chicken thighs and it was equally delicious.
Irena
How would you adapt this to a slow cooker? Do you just toss all the ingredients in and set it to low for a few hours? Or should you brown the meat and combine the ingredients in a skillet before transferring to the crock?
I’m new to cooking so this recipe overwhelms me a bit but it looks too good not to try! 🙂
I would pan fry the onion and the lamb with the spices until browned slightly and then put everything in the slow cooker together and set to cook for a few hours. Check what the recommendations for lamb are. The last thing you might need to do transfer the cooked lamb stew to a saucepan, bring to boil and cook with no lid on no high for about 10 minutes to reduce slightly. Again, that’s me guessing here as I haven’t done it in a slow cooker yet.
Yummmmmmm! I made this the other night and it was delish, all gone. Thanks for the recipe 🙂
Haha! I love that you experiment and take risks and accidentally discover delicious combinations 🙂
I am passionate about sourcing fresh produce, and really enjoy my weekly cook-up, but I am strictly a recipe-follower. I completely trust what someone else has created, so thank you for this curry (and the sticky Portuguese chicken – another current favourite!)
You’re welcome!
So incredibly tasty! And super easy too considering I’m just one person and it makes enough to freeze a few meals. I added two small potatoes with the carrot and wilted some shredded silverbeet into it once it was all done. This is definitely going to be a regular in my rotation 🙂
Sounds like you made it into a one-pot mea – great additions 🙂 Thank you
Hello! I’m planning on making this recipe for a family lunch in a few weeks, I’ve never used a slow cooker before and really want to use it for the first time for this recipe. What would the cooking time be for that?
Thanks for the help and the awesome recipe!
Hi Phoebe,
For the slow cooker, I recommend to brown the meat and spices on the stove (either in the slow cooker vessel if it’s heat proof or in a pan), and then once all your ingredients are in, I would set it for around 3 hours on HIGH, 5-6 on MEDIUM, 7-8 on LOW. You might like to also finish it up on the stove on high heat uncovered for 10 minutes to reduce the sauce slightly.
Irean
I made this a few weeks ago in the slow cooker. My slow cooker seems to cooker meals faster than some recipes suggest, so I cooked mine for 6 hours on low and it was awesome. My whole family loved it 🙂
Thanks for your feedback Jo! I’ve been using my slow cooker more often these days and this is a perfect recipe for that. Glad you all enjoyed it.
Fantastic recipe! No exotic ingredients and simple to do.
Loved it!
Thanks Sue 🙂
Just made this tonight on the stovetop. Same cooking times as above. Excellent recipe. I will triple the quantity next time as this all went right away…no leftovers. Thanks for the recipe.
Thanks Colin 🙂 Glad you like it. It’s great for freezing as well.
Lovely curry!
This looks really tasty! How would you go about cooking it in the slow cooker? Would you still brown the meat and release the spices in the pan before transferring to the slow cooker?
Thank you!
I would do exactly that ideally but I think that even if you just throw everything in the slow cooker pot and set it to cooke for 6 hours on Low or 3-4 hours on High, you would still get a pretty nice curry.
I just made this recipe and it is absolutely delicious! I made some cauliflower rice to go with it for me and farro for the rest of the family. My 4 year old loved it and my 18 month old got it all pureed because she’s not crazy about meat, but she ate a whole bowl. My husband loved it and my mom asked for the recipe, so she can make it next time. It’s a true winner, thank you so much for sharing it!
Oh thank you! That’s so great to hear. Love it when even the fussy eaters enjoy my recipes.x
When cooking this meal in a slow cooker, do I add the coconut milk in at the beginning or the end of cooking?
At the beginning, once you’ve browned off the meat.
Very plain. Not enough flavour.
Delicious. I left out the chilli
Just wanted to say I made this last weekend as part of my batch cooking for the week ahead, and I LOVED it!! And I didn’t even make it correctly – used chicken breast for the meat, accidentally left out the garlic, and somehow didn’t have turmeric on hand. I can’t wait to make it again (the correct way this time) for even more deliciousness!
Thanks Jen! You made your own adaptation and that’s awesome 🙂
We made this twice. YUM!!! Lamb is buttery, the good way. The flavors are amazing. I am not a big fan of fennel seeds, I skipped them. My wife added them the second time, they kind of melt away. I did not notice them, so use if you like, or skip. We added diced yam the second time, added with the carrots. Nice addition. Wife is a orange vegetable freak.
Thanks Jason, glad you guys liked it. And thanks for the heads up about the fennel for those that might not like it also. I don’t notice the seeds either 🙂
I love lamb recipes, especially when they turn out to be something my whole family loves!. This one also looks tasty and i hope me and my whole family will definitely love this. I’ll try this for sure .
Do you think this would work with lamb neck?
Yes and yes!!!
I have a question about the red chili. What kind do you mean? Red bell pepper or one of the small spicy hot kind? Thanks!
They spicy kind 🙂 You can use cayenne pepper or hot red chilli flakes/powder.
Mouthwatering recipe. Coconut oil is also good for health. Can you please share the video recipe?
I made this over the weekend and it was amazing! I was concerned about cooking the lamb for 2 hours, but it came out perfectly cooked. – it was like butter.
Made an Indian spiced cauliflower rice to go with it which worked perfectly.
Had leftovers of the curry, and it tasted even better the next day after the flavors melded together even more.
Your meal sounds delicious! Love the idea of Indian spiced cauliflower rice as a side dish. Glad you enjoyed it!!!
I love how you can play with these recipes and make them your own because Irena does such a fantastic job of offering additional options! I’ve found that I like to use sweet potato in this lamb curry recipe instead of the carrots & celery. I’ve also used different meats like pork or chicken, and it always turns out fantastic!
Thanks Angela! I agree, it’s a great base recipe and you can adapt it in different ways depending on what you have on hand. Glad you enjoyed it!
I’m excited to try this! Think I could make it in the Instant Pot?
Yes, for sure, I reckon 20 minutes on HIGH should do it.
This is one of my favourite recipes!! Made it time and time again with lamb as well as chicken thighs, ALWAYS bangs. Thank you for sharing :))
Yum! Best curry I’ve ever made. Husband loved it. Thankyou:)
Thank Leila! So happy it was a hit with the fam 🙂
Made this yesterday it was as you say Scrummy and very easy to make thanks for the recipe.
Thanks Ian 🙂 That’s how my guest described it when I made it for the first time and hence I used it in the name 🙂
Just put this together and is now cooking in the slow cooker! House smells amazing! Used a small amount of Chilli powder to give a little kick but not too much! Cant wait to have for dinner tonight with the family! Thank you
Hope you enjoyed it, Mary. I love the smell of this curry cooking, too.
This recipe was unbelievably easy and so delicious!
Hi
I’m wanting to try this with lamb shanks in slow cooker. Would this work? Would I still brown it with seasoning
Hey Natasha, I would brown the lamb shanks without the seasoning and then stir the seasoning in the pot with the onions etc.
My most loved one is the chicken with seeds out of the jack natural product in (yummy) The more seasoned age like curries produced using dried fish which is very solid and rancid, and individuals appear to like acrid and unpleasant tastes instead of sweet stuff.
I made this the other night – I did cook it in stages – so for much longer and it was delicious! I would add a bit more curry than chilli next time but I don’t think I have ever made anything that turned out so good!!
Thanks Aimee! Glad you liked the recipe and I hope you can use it as a template to create more curries.
Wow, thank you so much, Aimee. So glad you enjoyed it.
I made the mistake of adding a half a can of tomatoes, which while very tasty still, made it into something similar to the West Indian curries that I have regularly. Ugh, I wanted something different! My fault since it was lovely as just coconut. Great recipe!
I think it would be lovely with or without tomatoes. You can try it without next time 🙂 Thank you
Being as we don’t always work from the ideal in this life, first of all, I could not find any lamb in a suitable (i.e. non labor intensive) cut, especially already cubed. Therefore I went with stew beef — 3 pounds of it, versus the 1 1/5 lbs. asked for in this recipe.
Consequently, due to this unexpected turn of events (ie no lamb, but a double portion of beef instead), I no longer had enough of some of my other ingredients. Thus, I substituted Dannon plain yogurt for one missing can of unsweetened coconut milk, and also added 3/4?c. toasted, unsweetened coconut flakes at the end of the cooking time. I also ran a little shy of Garam Masala spice, so I substituted freshly ground green cardamom in addition, which was very satisfactory.
I didn’t do the squeeze of lime or lemon juice as a garnish at the end, nor with the fresh cilantro or parsley as a garnish. I used fresh spinach leaves instead (more on that below).
I went with the crockpot method, thinking that the stew beef might be tough. After 4 hours on “high” (after browning the meat and spices first), I think that was a good call as the meat was nice and tender.
I used red pepper paste (from a tube), rather than chili peppers, and garlic paste (from a tube) rather than diced garlic cloves.
Coconut milk can go into a crockpot right at the beginning of its cook time, whereas milk products cannot without breaking down. Therefore, the plain Dannon yogurt went into the curry when the heat was turned off at the end of the 4 hours, along with a generous amount of fresh spinach leaves which got thrown in immediately upon turning off the crock pot. The residual heat was enough to cook the spinach just right. Green spinach and orange carrots made for a nice presentation.
I would have preferred to do straight coconut milk. It would have been nice to have a stronger taste of coconut without needing to add coconut flakes (but I am pretty sure that coconut milk is more fattening than plain yogurt, so perhaps just as well).
I had no problem with the carrots being overcooked from being put in immediately at the beginning of the 4-hours in the crock pot. In fact, the carrots were perfect. The crock-pot instruction manual says to put the carrots at the bottom and the meat on top because the carrots take LONGER to cook than meat. FYI.
I served my family this coconut beef curry with whole grain Basmati rice, as well as with even healthier Kasha (toasted and cooked buckwheat groats). I do try to cook a menu of low carbs, but not strict paleo.
Thanks for a great recipe, Irena! 5 stars!
Thank you, Mary.I’m happy it worked out well with some modifications xo
A fabulous dish. Hearty and savory with just enough spice to be scrumptious, but not overpowering. A wonderful aroma fills the house, too! The only thing I add is a tad bit of organic corn starch to thicken which, of course, is a Paleo no-no, but I prefer a stew consistency. Delicious comfort food, especially on a winter’s day.
Thank you very much 🙂
Made it pretty much exactly to recipe. Was pretty bland. I will stick to my usual curry recipes.
I had made a roast leg of lamb but the lamb was too dry so I cubed it and made this recipe. I added two diced potatoes – one sweet, didn’t have the chili pepper so I added 1/4 tsp of chili powder but otherwise followed the recipe exactly. It was very good, the spices were excellent and the chili powder added that little bit of heat on the back of the throat. Served with basmati rice and saag paneer. Since I had another hunk of leg of lamb I made the recipe again today, it’s in the oven on 325 for an hour and then on the stove uncovered to thicken up the sauce. The house smells wonderful on a snow/ice cold weather day.
I’m trying it out right now!! One more hour to go and it smells delicious! I threw in mini potatoes with the carrots instead of using rice. Looking like the perfect paleo stew.
I’ve made this with leftover lamb and it was great. Tonight I made it with boneless chicken thighs and is was wonderful as well. Since chicken cooks in less time I added diced carrots, diced sweet potatoes and diced russet potatoes at the same time so it was done in an hour to perfection served with basmati rice. Great comfort food on a raw Northeast rainy evening with leftovers for tomorrow’s lunch.
Thanks for your lovely comment. I agree, it’s great with lamb or chicken and perfect for a cold evening.
My son loves lamb and my new daughter n law claims to detest it so I made this srummy curry for us and a tandoori chicken for her. Not only did she gobble it up, she ate all the left overs and now wants it every time they visit. It never fails to satisfy and impress. Thank you!
Awww, that’s super nice to hear. Glad when you get to surprise someone with a dish they wouldn’t normally like but they really enjoy it. Thanks!
Fabulous! Will make it again! Thanks so much! Yummm!
I used kobocha squash instead of carrots, and served it with toasted naan bread! Superb!
I did not rate your recipe, as I did not make it, but it sounds delicious and I took a lot of inspiration from it. I used lamb shoulder chops, did not dice, and just deeply browned on each side. Olive oil instead of coconut, just half a rib of celery since I don’t especially care for it. A lot more red pepper, I love spicy. No fennel seeds sadly. Transferred pan to oven. Since I was using bell peppers instead of carrots, waited about half hour extra, then back in for another 20 mins. Last 10 minutes some leftover diced and cooked eggplant, just to warm through. I did the last 1/2 hour uncovered, just to reduce sauce a little.
Good recipe, I will make something along these lines again. Lamb shoulder chops are reasonably priced, although I find they are too thin to cube.
Served over barley.
I think sweet potatoes or squash would be good, although not sure how long they would take to cook in the curry.
Served over cooked barley.
Hi Irena,
I am a little confused about doing this in the slow cooker. The instructions says “ the first few instructions” which would mean the first three. This means cooking everything for an hour before placing in slow cooker.
An answer you gave to another commenter was about browning the lamb before placing in the slow cooker. Can I get away with browning the lamb (step 2) and then cooking in slow cooker or do I need to cook for an hour on the stovetop first?
I’m looking forward to trying this recipe!
Thanks!
Hey, Irene.
You just need to brown the lamb on the stovetop and then cook in the slow cooker, you don’t need to cook it on the stovetop first. I’ll clarify in the instructions, thanks.
Irena 🙂
Made this for both my husband and I and we both love it! We love traditional curry and this recipe knocks it out of the park! The lamb completely fell off the bone
Thank you, Michelle. I am very happy to hear that you both enjoyed it so much 🙂 Irena
This might be the best thing I’ve made since on GAPS in the past 3.5 years! I made it with lamb broth since I was making broth anyway. I also used the boiled lamb instead of sauteing it first. I didn’t have everything such as carrots, but it was FABULOUS! Since I always have fermented garlic on hand, I used that which is so good!
Glad you enjoyed it, Marcy!
Hi Irena
I am low FODMAP and when I make this I don’t use onion or cerlery (which is still delicious) but could you recommend some other vegetable suggestions I could substitute? I’d like to mix it up a bit, while still making it me friendly. Thanks.
The green parts of the leek are much lower in FODMAPs and 1 cup of diced of those should be pretty safe. Also, using less than 5cm stick of celery is in the safe zone for FODMAPs when it comes to celery (if you still wanted to use it). Zucchini and white potato would work well as well. Do you add any Asafetida spice? That’s my favourite for replacing garlic and onion in recipes, a teaspoon of that would be great in this curry as well.
This was so delicious! A little ginger added was good too!
Thanks, Lisa x Irena
This was delicious! Thank you for the recipe 😋
Welcome 🙂
Hi there I’m fish eater only could I substitute with fish instead of lamb or tofu ?
Yes, you can but you would have to make the sauce first and add the fish later as it won’t need to be cooked for as long. Tofu can also be used and doesn’t need to be cooked for as long.
Not a bad recipe but my comment is about cocnut milk in curries… I have done quite a few curry indian and thai classes and they all say coconut cream for curries & milk for soups… and prefrebly coconut cream where the ingredients read 100%coconut cream.. no additives, emulsifiers or thickeners… and turn the cream to milk just add water…colours, additives, emulsifiers etc are what makes food unhealthy…
Coconut cream is the thickened part of coconut milk in a can if you don’t shake it, so they are pretty much one and the same depending on how you use them. The only way you can get 100% cream with nothing added at all is if you make your own, which is fantastic if you can. Otherwise, coconut cream or coconut milk bought at a store is likely to have some kind of additive…that is just the life of convenience.
Do you by chance have an InstantPot variation?
Not for this particular recipe BUT I love this Instant Pot lamb curry so much.https://instantpoteats.com/instant-pot-lamb-curry-recipe/
Excellent. Even made my own Garam Masala which made a huge difference. Thank you
Wow, impressive that you made your own garam masala blend!
The best lamb curry ever! Easily made with ingredients on hand and so flavourful. I’ve made this at least a dozen times and it is always a hit. Just about to make it now to welcome my daughter home from an extended time away.
Thank you!
Thanks, Wendy. Glad it’s a hit!
Delicious curry, added more chilli as we like heat. Had peppers instead of carrots. Thickened at end with a bit of coconut flour. Best curry I’ve made 😋 👌.
Thank you
Jackie
I do this recipe I’m the slow cooker. Get the ingredients ready the night before and pop in in the slow cooker before i head to work. It means a stress free evening! I’ve taken to make a double batch for my son who loves it. Freeze the leftovers for a later meal or two. It freezes very very well. I usually add some sliced red bell peppers at the end as well to give it a little more body. It’s a terrific and simple recipe.
Thanks, Bob. Glad you love it and that it worked well in the slow cooker for you!
This recipe never fails me – it’s my go to lamb curry. I sub the water for veggie broth and use more like 2-3 cups of it because it reduces quite a bit. I also love that most of this recipe asks for ingredients that are probably already in your pantry. If not, it’s pretty adaptable, i.e. I used sweet potato instead of carrot and it was delish. Thanks for the recipe!
Thanks so much 🙂