This easy lamb curry with coconut milk is simple, delicious and oh-so-flavourful. It’s the perfect way to cook tender lamb or use leftover roast lamb and you can have it on the table in a bit over 30 minutes.
A simple yet delicious meal that’s ready in just half an hour, this easy lamb curry with coconut milk is the perfect alternative to takeout on a busy weeknight.
It also makes the perfect leftover lamb curry recipe that comes in handy after Easter when you may be wondering what to do with lamb leftovers.
This is an easy lamb curry recipe with curry powder, which means that you don’t have to have lots of spices on hand to make it.
It may not be truly authentic but it surely is easy and flavourful.
Why you’ll love this curry
- There’s no long list of spices. This quick lamb curry is made with just curry powder and garam masala but it still packs a flavour punch.
- You can make it with fresh lamb or leftover roast lamb. This is the perfect leftover lamb curry with coconut milk to cook after Easter.
- It’s very easy to customize. You can add extra veggies or play with the spiciness to make this simple lamb curry recipe your own.
What goes into this coconut lamb curry
Lamb — Diced lamb leg or shoulder are both good choices for this easy lamb curry. You can also make this curry with leftover roast lamb.
Aromatics — A mix of finely chopped onion, garlic and red chilli pepper sets the base for an extra flavourful curry.
Carrots — Cut the carrots on the smaller side so they cook quickly. You can add other veggies at this point.
Lamb stock — if you don’t have any lamb stock on hand, you can use chicken stock instead.
Peas — Frozen peas add extra brightness and vitamins to this lamb curry.
Coconut milk — Full-fat coconut milk is perfect for a creamy curry. if you want to cut down on calories, you can use light coconut milk, but the sauce won’t be that creamy.
How to make lamb curry with coconut milk
Add the onion, garlic and red chilli pepper and continue to cook for 2-3 minutes.
Stir in the tomato paste, lamb stock and frozen peas.
Next, add the coconut milk and bring to a simmer. Lower the heat and simmer for 10 minutes until the sauce thickens.
Make leftover lamb curry with coconut milk
If you want to make this lamb curry with leftover roast lamb, skip the first step and start by cooking the onions, garlic and red chilli pepper.
Continue with the next steps of the recipe and add the diced leftover lamb with the frozen peas and coconut milk.
Recipe notes and tips
- Add a teaspoon of red chili flakes if you want to make your curry extra spicy.
- This easy lamb curry with coconut milk is perfect with plain brown or basmati rice, but you can also serve it with this simple Indian pilau rice and naan bread. For a low-carb option, serve it over cauliflower rice.
- Leftovers keep well for up to 3 days in an airtight container in the fridge. You can also freeze this lamb curry for up to 3 months.
If you liked this easy lamb curry with coconut milk, you might also like some of my other easy curry recipes:
- Creamy Leftover Turkey Curry with Coconut Milk
- Easy Thai Red Fish Curry
- Pumpkin Tofu Curry
- Easy Salmon Thai Green Curry
- Easy Lentil and Chickpea Curry
- 1 tablespoon coconut oil
- 450 g (1 lb) diced lamb (leg or shoulder)
- 1 medium yellow onion, finely diced
- 2 large garlic cloves, finely chopped
- 1 small red chilli pepper, deseeded and finely chopped
- 1 medium carrot, sliced
- 1 tablespoon garam masala
- 1 ½ tablespoon medium curry powder
- 2 tablespoons tomato paste
- 300 (1 ¼ cup) ml lamb stock
- 100 g (3.5 oz) frozen peas
- 1 x 400 ml (13.5 fl oz) can coconut milk
- Fresh coriander, a handful
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large, deep pan and add the lamb. Season with salt and freshly ground black pepper and cook for 8-10 minutes over medium heat until brown.
- Add the onion, garlic and red chilli pepper and continue to cook for 2-3 minutes.
- Stir in the carrots, then add the garam masala and curry powder and stir to combine. Cook for 1-2 minutes, stirring often.
- Stir in the tomato paste, lamb stock and frozen peas, then add the coconut milk and bring to a simmer.
- Lower the heat and simmer for 10 minutes until the sauce thickens. Stir in the fresh coriander, adjust the seasoning and serve over rice or with your favourite naan bread.
Amount Per Serving: Calories: 644Total Fat: 49gSaturated Fat: 31gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 111mgSodium: 317mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 35g
Nutritional information is an estimate provided by an online nutrition calculator.