Lamb & Coconut Curry with Curry Leaves
A big, rich South Indian-style lamb curry. Whole spices and curry leaves fried in oil, lamb seared hard, then simmered in coconut milk with turmeric, coriander and Kashmiri chilli. Dairy-free and nut-free.
2 hrs 30 mins
Getting Somewhere
Serves 8
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Nutrition per serving
560
Calories
42g
Protein
12g
Carbs
38g
Fat
Ingredients
- 1.8kg boneless leg of lamb, cut into chunks
- 5 tablespoons oil (coconut or neutral)
- 1½ teaspoons mustard seeds
- 1½ teaspoons cumin seeds
- 1 cinnamon stick
- 4 dried red chillies (adjust to taste)
- 15 curry leaves (optional but highly recommended)
- 3 large onions, finely sliced
- 6 garlic cloves, grated
- 1½ thumbs of ginger, grated
- 3½ tablespoons tomato puree
- 3½ teaspoons ground coriander
- 2½ teaspoons ground cumin
- 1½ teaspoons turmeric
- 1½ teaspoons paprika plus ½ teaspoon cayenne (or 2 teaspoons Kashmiri chilli)
- 2 teaspoons garam masala
- 2 x 400ml cans coconut milk
- 1½ tablespoons lemon juice (or 2 teaspoons tamarind paste)
- Salt to taste
- Fresh coriander or a few fried curry leaves
- Rice or a simple red lentil dal
- Cucumber, red onion and fresh mint, chopped together, for a cool side
How to make it
1. Sear the lamb Pat the lamb dry and season with salt. In a large heavy pan, brown it in batches in a little of the oil over high heat until deeply coloured. Don't crowd the pan. Set aside.
2. Bloom the whole spices Heat the rest of the oil in your biggest pot over medium heat. Add the mustard seeds. When they start to pop, add the cumin seeds, cinnamon stick, dried chillies and curry leaves. They'll crackle. Stir for 30 seconds.
3. Cook the onions Add the onions and cook slowly for 15–20 minutes, stirring, until soft and golden brown. Add the garlic and ginger and cook 2 minutes more.
4. Add the ground spices Stir in the tomato puree, coriander, cumin, turmeric, paprika and cayenne and cook for 2 minutes so the spices lose their raw edge. Add a splash of water if it catches.
5. Simmer Return the lamb and any juices to the pot. Pour in the coconut milk, bring to a gentle simmer, cover and cook on low for 1½–2 hours until the lamb is tender.
6. Finish Stir in the garam masala and lemon juice or tamarind and simmer uncovered for 10 minutes to thicken. Taste for salt.
Good to know
- Curry leaves are in Indian grocers, fresh or frozen. Dried ones have very little flavour
- Like most curries, it's better the next day
- Freezes well for up to 3 months
Cooking ability level
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