Lamb and Lemongrass Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

Tender lamb slow-cooked in a fragrant lemongrass and coconut curry, served with steamed jasmine rice for a rich, aromatic meal. This Australian-inspired curry recipe, ready in about 105 minutes, pairs lamb shoulder (1.5 lbs), coconut milk (full-fat), yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, 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

• 1.5 lbs lamb shoulder (1.5 lbs)
• 3 lemongrass stalks (sliced, white part only)
• 2 cups coconut milk (full-fat)
• 1, diced yellow onion
• 4 cloves, minced garlic
• 2 tbsp, grated ginger
• 2 tbsp tomato paste
• 1.5 tbsp curry powder
• 1 tbsp honey
• 1 cup vegetable broth

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp oil in a Dutch oven over medium heat. Add onion, garlic, and ginger; sauté for 5 minutes until fragrant. Stir in tomato paste and curry powder, cooking for 1 minute.
2. Step 2: Add lamb, breaking into bite-sized pieces, and cook for 5 minutes until browned. Pour in coconut milk, broth, and honey. Bring to a boil, then reduce heat to low.
3. Step 3: Add lemongrass and simmer for 1.5 hours, stirring occasionally, until lamb is tender. Season with 1 tsp salt and 1/2 tsp pepper.
4. Step 4: Serve over steamed jasmine rice with a squeeze of lime.