Quick Coconut Lamb Curry Recipe

Name: Quick Coconut Lamb Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 1 medium onion, coarsely chopped; 2 garlic cloves, minced; 1 tablespoon minced fresh ginger; 1 1/2 pounds lean ground lamb; 1 1/2 tablespoons curry powder; 1 medium sweet potato (1/2 pound), peeled and cut into 1/2-inch dice; One 14-ounce can unsweetened coconut milk, stirred; 1 cup chicken stock or low-sodium broth; Salt and freshly ground pepper; 1/2 cup frozen baby peas, thawed; 1/3 cup coarsely chopped cilantro; Hot sauce, for serving

Servings: persons

2 tablespoons vegetable oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 1/2 pounds lean ground lamb
1 1/2 tablespoons curry powder
1 medium sweet potato (1/2 pound), peeled and cut into 1/2-inch dice
One 14-ounce can unsweetened coconut milk, stirred
1 cup chicken stock or low-sodium broth
Salt and freshly ground pepper
1/2 cup frozen baby peas, thawed
1/3 cup coarsely chopped cilantro
Hot sauce, for serving

1
In a large, deep skillet, heat the oil until shimmering.
2
Add the onion, garlic and ginger and cook over moderately high heat until barely softened, about 4 minutes.
3
Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes.
4
Add the curry powder and sweet potato and cook for 2 minutes.
5
Add the coconut milk and stock and season with salt and pepper.
6
Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes.
7
Add the peas and cook until heated through.
8
Stir in the cilantro and serve with hot sauce.

797

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 13 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 1 medium onion, coarsely chopped, 2 garlic cloves, minced, 1 tablespoon minced fresh ginger, and more.

Yes, Quick Coconut 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!

Quick Coconut Lamb Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions