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    Home » Soups, Stews and Curries

    Jun 4, 2024

    Lamb Curry with Coconut Milk

    Published on Jun 4, 2024. Updated on Oct 15, 2024. By Tayo. This post may contain affiliate links. See Disclosure. 39 Comments

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    Lamb curry with coconut milk pinterest image

    Lamb curry with coconut milk - tender, juicy lamb chunks infused with aromatic spices in a rich curry sauce, and topped with spinach and bell peppers. Sooo finger-licking good!

    lamb curry with a red background

    If you’ve ever eaten curry dishes before, you’ll understand what the rave is all about. If you haven’t, well let me introduce you to a new favorite dish.

    This lamb curry with coconut milk is so moist and tender, that you’ll find yourself making it very often. It is incredibly delicious and the flavors just blend together in perfect harmony in your mouth.

    It's like eating a restaurant-quality meal at home!

    What Does Lamb Meat Taste Like?

    Because lamb is from a sheep that is less than a year old, the meat is tender and milder in flavor, than from an older sheep. Some have described the taste as more earthy or “gamey” in nature.

    It can taste differently depending on how it is prepared. That’s what makes this recipe so great; the lamb is extremely rich and juicy because it has time to simmer and absorb the sauce and spices, making it one super tasty dish.

    Lamb meat is very nutrient-dense, and 100g contains zero carbs and 25g of protein. It also contains healthy fats that really help you feel full on a low carb diet. It has a higher omega-3 content than most meat and is also very rich in iron.

    What Lamb Cut Should I Use?

    There are many different lamb cuts, like the neck, legs, ribs, loins, and shoulder. Some are more tender than others, and some are quite pricey.

    The best part of a lamb for stewing and braising is the shoulder. Not only is this part more affordable than the others, but it becomes very moist and tender after stewing and soaks up all the rich and wonderful flavors.

    I also use lamb shoulder in my instant pot lamb stew recipe, and it is so tender and juicy!

    curried lamb in a white bowl

    Equipment Used

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    I use a 6qt instant pot pressure cooker for this recipe. There is just something about making dishes in the instant pot I like to be able to set it and walk away without having to constantly monitor the lamb to keep it from getting burned.

    Cooking with a pressure cooker, like the instant pot is the best way to infuse the flavors into the lamb meat and make it perfectly tender and rich in flavor.

    Ingredients Used

    meat and spices used for lamb curry
    • Stew lamb is by far the best cut for stewing or curry dishes. My local grocery store carries stew lamb, but another option might be a butcher or meat market near you.
    • Vegetables: I use just a bit of red and yellow bell peppers, onions, spinach, and garlic.
    • Spices: Curry, smoked paprika, cayenne pepper, cinnamon powder, bouillon powder (beef flavor), ginger, and salt. Most of these spices shouldn’t be substituted because they each give a unique flavor that, when combined, presents a powerful, rich blend that curries are known for. Bouillon powder and cayenne pepper are the only two that can be substituted or left out entirely, depending on your preference.
    • Olive oil: Just a bit to saute the onions, garlic, ginger, and lamb meat.
    • Coconut milk and water: Use full-fat coconut milk and read the label to be sure there is no added sugar. A good quality unsweetened coconut milk makes all the difference. One of my favorite brands in Thai Kitchen Unsweetened Coconut Milk.

    How to Make Lamb Curry

    frying onions for lamb curry
    1. If the lamb meat is not already cut, cut it into medium-sized chunks, wash and rinse. Chop the bell peppers, onions, and garlic, and grate/crush the ginger. Turn the instant pot on and set it to sauté mode. Add the olive oil and after it gets hot, add the onions, garlic, and ginger.
    2. Stir for about a minute, then add the lamb. Stir the lamb till it begins to brown. Add the curry powder, cayenne pepper, smoked paprika, cinnamon powder, bouillon powder, and salt. Keeps stirring till the lamb is thoroughly coated. Add the coconut milk and water and scrape the bottom of the pot to deglaze.
    3. Place the instant pot lid back on and switch to manual mode. Set to 20 minutes on high pressure. Remember it will take 10 minutes to come to pressure. When done, don’t be in a hurry to quick-release the pressure. Let it naturally release for at least 10 minutes so the lamb really absorbs the spices and flavors. You can quick-release after 10 minutes.
    4. Turn the instant pot back to saute mode. The lamb curry will keep simmering and getting more concentrated as the lamb continues cooking but on lower heat. Add the bell peppers and adjust the salt if needed. I like it spicier, so I add about ½ teaspoon more of cayenne pepper.
    5. Let it simmer for about 5 minutes or till the bell pepper begins to soften. Add the spinach and turn off the instant pot. It’s still hot enough to continue to cook the spinach but you don’t want it to get too wilted. Allowing the curry to sit for a few more minutes will cause it to begin to thicken naturally and continue to infuse the lamb with its bold flavors.
    6. Garnish with more spinach and red pepper flakes, if you wish, and it’s time to eat!
    Lamb curry with coconut milk with bell peppers added
    Lamb curry with coconut milk with spinach added

    This recipe serves 3 and contains 5 net carbs per serving. It can be frozen and kept well in the fridge for 3-4 days.

    Alternative ways of making this recipe

    If you don't have an instant pot, you can also make lamb curry on a stovetop or slow cooker.

    Stovetop: Follow directions as above, except the lamb simmers in the sauce for 40-45 minutes. You have to keep an eye on it and stir it every 10 minutes to prevent burning. Don’t add the coconut milk till the halfway mark.

    Slow cooker/crockpot: Follow the same directions as above, except that the lamb should simmer in the crockpot on low heat for 5 hours. Don’t add the coconut milk until 20 minutes to the end of the cooking time.

    What can I eat lamb curry with?

    The very best way to eat lamb curry on a low-carb diet is to eat it with cauliflower rice. It is unbelievably delicious and it just blends perfectly. 

    It also goes great with roasted or grilled veggies for a delicious variety.

    Tips and Variations

    • Leave out the cayenne pepper if you don't want it spicy.
    • It is very important, that you let the instant pot naturally release for at least 10 minutes. I have made it both ways, with natural release and with the quick release and there is no comparison.
    • There is an extra dimension of flavor when the pressure is released naturally.
    • If you think it looks a bit watery after cooking, give it a few minutes. It will begin to thicken on its own as it cools so no need to add any thickeners.
    • Do not stray too far from the spices listed. You can substitute or leave out bouillon powder and cayenne pepper but the others should not be changed as they are essential to the curry taste.
    • Also, be careful adding extra spices not listed. The spices are very bold and strong and adding too many extra spices that don’t blend well will make it become really overpowering.
    lamb curry with coconut milk in a white bowl

    Enjoy these other low carb stews and curries!

    Nigerian Beef Stew

    Pumpkin Chicken Curry

    Keto Shrimp Coconut Curry

    Goat Curry Recipe

    Slow Cooker Beef Curry

    Efo Riro (Nigerian Spinach Stew)

    📖 Recipe

    Lamb Curry With Coconut Milk

    Lamb curry with coconut milk

    Lamb curry with coconut milk - tender, juicy lamb chunks infused with aromatic spices in a rich curry sauce, and topped with spinach and bell peppers. Sooo finger-licking good!
    4.85 from 19 votes
    Print Pin SaveSaved!
    Course: Soups & Stews
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 50 minutes minutes
    Resting time: 5 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 3
    Calories: 324kcal
    Author: Tayo Oredola
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    Ingredients

    • 1 lb stew lamb
    • ¼ cup red bell pepper
    • ¼ cup yellow bell pepper
    • ½ cup onions
    • 1 cup spinach
    • 1 clove garlic
    • 2 tablespoon olive oil
    • ½ cup of coconut milk
    • ½ cup of water
    • 1 tablespoon curry powder
    • ½ teaspoon smoked paprika
    • ½ teaspoon ginger crushed
    • ½ teaspoon cayenne pepper
    • ½ teaspoon cinnamon powder
    • 1 teaspoon bouillon powder
    • ½ teaspoon salt to taste

    Instructions

    • Chop onions, garlic, and grate or crush ginger.
      ½ cup onions, 1 clove garlic, ½ teaspoon ginger
    • Wash and drain the lamb. Cut into cubes if not already cut.
      1 lb stew lamb
    • Turn the instant pot to saute mode and add the olive oil.
      2 tablespoon olive oil
    • When it gets hot, add the onions, garlic, and ginger.
    • Stir for about a minute, then add the lamb.
    • Stir until it begins to brown.
    • Add the spices, then stir for a few more minutes to thoroughly coat the lamb.
      1 tablespoon curry powder, ½ teaspoon smoked paprika, ½ teaspoon cayenne pepper, ½ teaspoon cinnamon powder, 1 teaspoon bouillon powder, ½ teaspoon salt
    • Add the coconut milk and water and scrape the bottom of the pot to deglaze.
      ½ cup of coconut milk, ½ cup of water
    • Place the instant pot lid back on and switch to manual mode.
    • Set to 20 minutes on high pressure.
    • When done let natural release for at least 10 minutes and quick-release the rest.
    • Add the bell peppers and adjust salt if needed.
      ¼ cup red bell pepper, ¼ cup yellow bell pepper
    • When the bell peppers begin to soften, add spinach.
      1 cup spinach
    • Turn off the instant pot and let the curry sit for a few minutes to thicken.
    • Garnish with red pepper flakes and more spinach, if you wish.
    • Serve and enjoy!

    Notes

    This recipe serves 3 and contains 5 net carbs per serving.
    • Leave out the cayenne pepper if you don't want it spicy.
    • Always let the instant pot naturally release for at least 10 minutes. This gives an extra dimension of flavor to the curry.
    • If you think it looks a bit watery after cooking, give it a few minutes. It will begin to thicken on its own as it cools so no need to add any thickeners.
    • Do not stray too far from the spices listed. You can substitute or leave out bouillon powder and cayenne pepper but the others should not be changed as they are essential to the curry taste.
    • Also, be careful adding extra spices not listed. The spices are very bold and strong and adding too many extra spices that don’t blend well will make it become really overpowering.

    Nutrition

    Calories: 324kcal | Carbohydrates: 7g | Protein: 32g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 98mg | Sodium: 671mg | Potassium: 577mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1353IU | Vitamin C: 44mg | Calcium: 31mg | Iron: 4mg
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    Reader Interactions

    Comments

    1. Kemi says

      May 13, 2020 at 5:00 am

      what is the instant pot and can i use ordinary casserole pot

      Reply
      • Tayo says

        May 13, 2020 at 10:40 pm

        The instant pot is a popular pressure cooker brand. The post also tells you how to cook the lamb curry in a crockpot or stovetop.

        Reply
      • Michelle McTaggart says

        June 20, 2020 at 11:17 am

        5 stars
        Loved this. It truly is a weekly taste sensation that has proven to be a diet saver. I add different low carb veg to bulk it out as we don’t like cauliflower rice. Cauliflower florets are amazing combined with green beans and I’ve even added Brussels! Thank you so much.

        Reply
        • Tayo says

          June 22, 2020 at 4:11 pm

          Thanks for the feedback, Michelle. I love the idea of adding cauliflower florets and brussels sprouts!

          Reply
    2. Monika says

      April 15, 2020 at 1:13 pm

      Can I use cream of coconut instead of coconut milk?

      Reply
      • Tayo says

        April 15, 2020 at 1:31 pm

        Yes, you may. I believe most of them are low in carbs but double-check just in case.

        Reply
        • Monika says

          April 15, 2020 at 4:49 pm

          OMG, it was delicious. The spices were awesome. So, I could not find any lamb. Even Harris Teeter which ALWAYS has lamb was out. I used beef instead and I only had cream of coconut. It perfectly balanced the spicyness. I will try this again with lamb the next time. Thank you for sharing this recipe

          Reply
          • Tayo says

            April 15, 2020 at 5:05 pm

            I'm so glad to hear that, Monika! Comments like yours make my day 🙂

          • Mark says

            June 21, 2020 at 10:44 am

            5 stars
            AMAZING. Pressure cooker is not required. Did this on the stove top for 3.5 hours to ensure super tender lamb. Add 1/2 cup of Soy Beans early in the process for bulk and Kale with an hour to go (stems first) then leaves well cut up. Instead of potato used 1.5 small sweet potatoes.

          • Tayo says

            June 22, 2020 at 4:10 pm

            So glad you enjoyed it, Mark!

    3. Sue says

      April 11, 2020 at 9:33 pm

      Hi can this be done in a slow cooker as I don't have an the other pot thanks in advance

      Reply
      • Tayo says

        April 12, 2020 at 1:04 am

        Yes, I mentioned it in the post. You can cook it for 5 hours in a slow cooker, and the coconut milk should be added during the last 20 minutes of cook time.

        Reply
    4. Cheryl says

      March 09, 2020 at 4:01 pm

      Best recipe ever!

      Reply
      • Tayo says

        March 09, 2020 at 4:11 pm

        Thanks, Cheryl, for the awesome feedback. I'm so glad you enjoyed it!

        Reply
    5. Mai says

      November 07, 2019 at 11:25 am

      This looks incredibly delicious! 🙂 I will definitely put this on my list of things to make. I've made Thai, Vietnamese, and Japanese curry with chicken and pork, but I've never tried lamb before! I've just recently discover lamb, so great to have another recipe to make!

      Reply
      • Tayo says

        November 07, 2019 at 11:04 pm

        Thank you, Mai! It really is delicious and I make it almost weekly now cos my husband absolutely loves it 🙂 I hope you enjoy it as well!

        Reply
    6. Lesli Schwartz says

      November 05, 2019 at 4:29 pm

      5 stars
      This is such a vibrant dish! I love the spices you've used and cannot wait to make this recipe soon!

      Reply
      • Tayo says

        November 06, 2019 at 10:46 am

        I hope you enjoy it, Lesli!

        Reply
    7. Alexis says

      November 04, 2019 at 9:29 am

      5 stars
      My family loves curry, I'm definitely making this dish this week. Thank you for sharing the recipe.

      Reply
      • Tayo says

        November 06, 2019 at 10:47 am

        I'm sure they'll love it!

        Reply
    8. Tisha says

      November 03, 2019 at 2:40 am

      5 stars
      I've never had lamb curry! Sounds so flavorful and definitely on my list to try!

      Reply
      • Tayo says

        November 06, 2019 at 4:25 pm

        I think you'll love it!

        Reply
    Newer Comments »

    Trackbacks

    1. Keto Weekly Meal Plan #4 | Lara Clevenger says:
      May 3, 2020 at 3:31 pm

      […] – Lamb Curry with Cauliflower […]

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    4.85 from 19 votes (10 ratings without comment)

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    tayo oredola

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