Lamb and Lemongrass Curry with Coconut Milk
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 ready in about 105 minutes pairs lamb shoulder (1.5 lbs), coconut milk (full-fat), diced 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Serve over steamed jasmine rice with a squeeze of lime.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lamb and Lemongrass Curry with Coconut Milk take to make?
Total time is about 105 minutes (15 min prep + 90 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 Lamb and Lemongrass 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 (1.5 lbs) from drying out.
Can I substitute ingredients in Lamb and Lemongrass 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 Lamb and Lemongrass Curry with Coconut Milk for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Lamb and Lemongrass Curry with Coconut Milk?
Australian curry 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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