Hidden Spices Lamb Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A rich lamb curry simmered in creamy coconut milk, layered with hidden warm spices like cinnamon and cardamom for a deep, aromatic taste. This Indian-inspired lamb recipe, ready in about 90 minutes, pairs lamb shoulder, coconut milk, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, cut into 1-inch cubes lamb shoulder
• 1 can (14 oz) coconut milk
• 1 medium, finely chopped onion
• 4 cloves, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/2 tsp turmeric powder
• 2 tbsp tomato paste
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped for garnish fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/4 tsp ground cardamom, and 1/2 tsp turmeric powder. Toast the spices by stirring for 1 minute until fragrant.
4. Step 4: Add 1 lb of 1-inch cubed lamb shoulder and 2 tbsp tomato paste, stirring to coat the meat in the spice mixture. Cook for 5 minutes until browned on all sides.
5. Step 5: Pour in 1 can (14 oz) coconut milk and season with 1.5 tsp salt and 1 tsp black pepper. Bring to a simmer, cover, and cook over low heat for 1 hour until the lamb is tender and the sauce has thickened.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice.