Green Lamb Curry Recipe

Name: Green Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons lemon juice; 2 packed cups (3 1/2 ounces) chopped cilantro; One 1-inch piece fresh ginger, peeled and chopped; 4 good-sized cloves garlic, chopped; 34 fresh hot green chilies (such as birds-eye), chopped; 1/2 teaspoon ground turmeric; 1 1/2 teaspoons salt; 3 tablespoons olive or canola oil; 1/2 teaspoon whole fennel seeds; 1 medium onion, chopped; 1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 11 1/2-inch cubes; 1/2 cup coconut milk from a well-shaken can

Servings: persons

2 tablespoons lemon juice
2 packed cups (3 1/2 ounces) chopped cilantro
One 1-inch piece fresh ginger, peeled and chopped
4 good-sized cloves garlic, chopped
34 fresh hot green chilies (such as birds-eye), chopped
1/2 teaspoon ground turmeric
1 1/2 teaspoons salt
3 tablespoons olive or canola oil
1/2 teaspoon whole fennel seeds
1 medium onion, chopped
1 1/4 pounds boneless lamb, preferably from the shoulder, cut into 11 1/2-inch cubes
1/2 cup coconut milk from a well-shaken can

1
Put the lemon juice, 1/2 cup water, chopped cilantro, ginger, garlic, chilies, turmeric, and salt, in this order, into a blender.
2
Blend thoroughly, scraping down the sides, if necessary, with a rubber spatula, until you have a fine paste.
3
Preheat oven to 325F.
4
Pour the oil into an ovenproof pan and set over medium-high heat.
5
When hot, put in the fennel seeds.
6
Two seconds later, put in the onions.
7
Stir and fry until the onions turn brown at the edges.
8
Add the meat.
9
Stir and fry on high heat 78 minutes or until the meat is lightly browned.
10
Add the green sauce from the blender and bring to a simmer.
11
Cover and place pan in the oven.
12
Bake for 6075 minutes, then test to see if the meat is tender; if not, return to the oven for 15 minutes.
13
Take the pan out of the oven and add the coconut milk.
14
Stir it in.
15
Reheat gently just before serving.

708

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons lemon juice, 2 packed cups (3 1/2 ounces) chopped cilantro, One 1-inch piece fresh ginger, peeled and chopped, 4 good-sized cloves garlic, chopped, and more.

Yes, Green Lamb Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Lamb Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions