Published: by Absolutely Recipes, in the Indian recipes category.

Coconut Lamb Curry Recipe.

Ingredients:

2 TBSPs vegetable oil
1 lb boneless leg of lamb or lamb shoulder, cut into 1-inch cubes
1 large onion, finely chopped
1 TSP garlic, minced
2 TSPs garam masala powder
1 TSP yellow curry powder
1 TSP cumin seeds
1 TSP salt
1 (400 ml) can coconut milk
1 TBSP tomato paste
2 medium potatoes, peeled and cut into 1-inch pieces
2 medium carrots, peeled and cut into 1-inch pieces
1 TSP fresh cilantro, finely chopped (for garnish)

Recipe Instructions:

Heat oil in a 4 qt.
Dutch oven or a large cooking pot for 2 minutes over medium high until the oil starts to sizzle and shimmer.
Add in cubed lamb and stir well to cook evenly until browned, about 6-8 minutes.
Add onion and garlic.
Sauté for 2 minutes until tender.
Add garam masala, yellow curry powder, cumin seeds, and salt.
Stir well to coat the lamb, and continue to cook for 3 minutes.
Add coconut milk and tomato paste.
Stir well and bring it to a boil.
Turn the heat down to low and cover the lid.
Simmer for 1 to 1.
5 hours until the lamb is fork tender.
Use a fork to check the tenderness of the lamb.
If you are able to insert a fork in the center of lamb with little resistance, it's cooked fork tender.
Add potatoes and carrots and bring to a simmer uncovered.
Stir occasionally and cook for 45 minutes until the potatoes and carrots start to soften.
Remove the pot from heat and let rest for 20 minutes to cool down a little.
Serve the coconut lamb curry with rice or garlic naan bread and garnish with cilantro.

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