Mutton curry is a star in North Indian cuisine, especially in Punjab and Kashmir where mutton surpasses chicken in festivals. Garam masala spices enhance the meat without masking it. It is a celebration dish at weddings and religious festivals.
Indian
Curried lamb with coconut milk
Indian lamb curry with coconut milk: traditional step-by-step recipe, with chef tips and clear timings.
- Indian
- MAIN COURSES
- High protein
- medium
- lactosa
- gluten
25 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 445 kcal
- Protein 32 g
- Fiber 2 g
- Carbohydrates 12 g
- Fat 30 g
- Sodium 580 mg
Story behind the dish
Preparation
Lamb curry with coconut milk is an Indian preparation with medium difficulty. Reserve about 85 minutes in total (25 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 g of cubed lamb (shoulder or leg).
- Have ready: 400 ml of coconut milk.
- Have ready: 2 tablespoons madras curry paste or garam masala.
- Have ready: 1 large onion, chopped.
- Have ready: 3 cloves of minced garlic.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
-
heat oil
Heat oil, toast cumin for 30 seconds, sauté onion until golden. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add garlic
Add garlic, ginger and curry paste, cook for 2 minutes, stirring.
-
Add the lamb
Add the lamb, brown for 5 minutes until the cubes are sealed. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
-
Add tomato
Add tomato, cook 5 minutes, pour coconut milk and ground cilantro.
-
Cook covered for 45 minutes over low heat until lamb is tender.
Cook covered for 45 minutes over low heat until lamb is tender.
-
Serve with fresh cilantro
Serve with fresh cilantro, basmati rice and hot naan.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Version with whole wheat pasta or brown rice for greater fiber content.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
Community
Kitchen conversations
Share how it turned out, ask questions, or reply to other cooks.
Be the first to share your experience with this recipe.