Indian-Spiced Lamb Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming curry featuring tender lamb simmered in a fragrant blend of Indian spices and creamy coconut milk. This indian-inspired lamb ready in about 85 minutes pairs lamb shoulder, cubed, large, finely chopped onion, minced 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.

Prep: 15 min Cook: 70 min Serves 4 Indian cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Indian-Spiced Lamb Curry with Coconut Milk take to make?

Total time is about 85 minutes (15 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Indian-Spiced Lamb Curry with Coconut Milk?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.

Can I substitute ingredients in Indian-Spiced Lamb Curry with Coconut Milk?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Indian-Spiced Lamb Curry with Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Indian-Spiced Lamb Curry with Coconut Milk?

Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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