Coconut Curry Lamb

Picture of Coconut Curry Lamb
I love coconut-based Indian curries, and decided to try making one at home.  It turns out to be ridiculously easy, and absolutely delicious!  

In this case I've used chunks of leftover lamb (cooked sous vide by ewilhelm for our potluck) but you could also use chicken, fish, shrimp, tofu, or whatever you're excited about.  I'm going to start making this sauce by the bucketload, and adding whatever previously-cooked meat we have on hand.  The important part is using pre-cooked meat (or seafood that cooks very quickly) for maximum speed and tastiness.
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Step 1: Onions and curry

Picture of Onions and curry
Finely chop two medium onions, and saute in about 2-3 tablespoons of coconut oil and 1/2 teaspoon salt until onion is soft.  (You can sub butter or the fat of your choice, but coconut oil increases the coconutty flavor!)

Add 2 Tablespoons of your favorite curry powder, and stir until thoroughly mixed.  If it starts to stick or burn, add more fat.

Using a microplane grater, grate in two cloves of garlic.  Stir in with the rest of the onion/curry/oil paste.

Step 2: Add coconut milk and meat

Picture of Add coconut milk and meat
Add one can full-fat coconut milk, stir, and simmer on low heat for about 5-10 minutes to allow flavors to mingle.  Taste, and adjust seasonings.  If it's watery, cook down for a few more minutes, then add the lamb.

Since the lamb is already cooked, you're just simmering long enough to dry the curry a bit more, and make sure all the amazing flavors penetrate the meat.  This should take around 5 minutes.  

If you like, this is the time to add golden raisins (sultanas), cashews, cilantro, or any other interesting chunks you'd like in your curry.  
bakunin1 year ago
Yep, this was totally delicious!
canida (author)  bakunin1 year ago
Yum. Have to make more...
One way to improve any Indian curry is give it more time to let the flavours of the spices infuse the other ingredients. You might try making this recipe in a slow-cooker.
canida (author)  jjdebenedictis1 year ago
Even better, let it sit in your fridge overnight.