Authentic Spiced Lamb Curry with Coconut Milk
Authentic lamb curry with freshly ground whole spices, coconut milk, and lemongrass. Aromatic cardamom, coriander, cumin, and peppercorns create complex Indian flavors.
YIELD
6 servingsPREP
20 minCOOK
95 minREADY
115 minThis is curry the way it’s meant to be made, starting with whole spices (coriander seeds, black peppercorns, cardamom seeds, cumin seeds, cloves, and cinnamon) that you grind yourself for explosive flavor.
Boned leg of lamb gets cubed and browned in batches so each piece develops a deep crust before simmering.
Onions, garlic, fresh ginger, and lemongrass build an aromatic foundation, then the freshly ground spice mixture joins the party and blooms for 3 minutes to release its oils.
Coconut milk and tomatoes create a luscious sauce that the lamb simmers in for 1½ hours until it’s melt-in-your-mouth tender.
Chef Tips
- Toast whole spices in a dry pan for 30 seconds before grinding to intensify their flavor
- Brown the lamb in small batches without crowding for proper caramelization
- Use the bottom 10cm of lemongrass stalk where the flavor is most concentrated
Ingredients
Directions
Remove fat from lamb, cut lamb into 2½ cm cubes.
Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon.
Heat oil in a pan, add lamb in three batches, fry until brown, remove.
Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender.
Add spice mixture, stir-fry for 3 minutes.
Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil.
Reduce heat to low, simmer, uncovered, stirring often, for 1½ hours, or until lamb is tender.
NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies.
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