Indian-Spiced Lamb Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A warming curry featuring tender lamb simmered in a fragrant blend of Indian spices and creamy coconut milk. This Indian-inspired lamb recipe, ready in about 85 minutes, pairs lamb shoulder, cubed, onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 lamb shoulder, cubed
• 1 large, finely chopped onion
• 4, minced garlic cloves
• 1 tbsp, grated fresh ginger
• 14 oz canned coconut milk
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tsp garam masala
• 2 tbsp vegetable oil
• 1 tsp salt
• 1 cup water
• 1/4 cup, chopped fresh cilantro

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large finely chopped onion and sauté for 6-8 minutes until soft and golden brown.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp garam masala. Cook the spices with the onion mixture for 2 minutes, stirring constantly to prevent burning.
4. Step 4: Add 1 lb cubed lamb shoulder to the pot, stirring to coat the meat evenly with the spice mixture. Cook for 5 minutes until the lamb starts to brown.
5. Step 5: Pour in 14 oz canned coconut milk and 1 cup water, then add 1 tsp salt. Stir well and bring to a gentle simmer.
6. Step 6: Cover the pot and reduce the heat to low. Let the curry simmer for 1 hour, stirring occasionally, until the lamb is tender and the sauce has thickened.
7. Step 7: Just before serving, stir in 1/4 cup chopped fresh cilantro for brightness and aroma. Serve hot with steamed basmati rice or warm naan.