Slow-Cooked Lamb Curry with Coconut and Fenugreek

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

A rich slow-cooked lamb curry infused with creamy coconut milk and earthy fenugreek for deep, authentic flavors. This indian-inspired lamb ready in about 170 minutes pairs lamb shoulder, cubed, large (about 1 cup) onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 20 min Cook: 150 min Serves 6 Indian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat. Add 1 tsp fenugreek seeds and toast for 1 minute until fragrant.
  2. Step 2: Add 1 large diced onion, 4 minced garlic cloves, and 1 tbsp grated ginger; sauté for 5-6 minutes until onions are soft and golden.
  3. Step 3: Stir in 2 tbsp tomato paste and 2 tbsp curry powder, cooking for 2 minutes to release spices’ aromas.
  4. Step 4: Add 2 lbs cubed lamb shoulder and 1 1/2 tsp salt; brown the lamb on all sides, about 8 minutes.
  5. Step 5: Pour in 1 can (14 oz) coconut milk and 1 cup water, bring to a simmer, then cover and reduce heat to low. Cook gently for 2 1/2 hours until lamb is tender.
  6. Step 6: Adjust seasoning if needed, sprinkle 1/4 cup chopped fresh cilantro before serving.

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Frequently asked questions

How long does Slow-Cooked Lamb Curry with Coconut and Fenugreek take to make?

Total time is about 170 minutes (20 min prep + 150 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 Slow-Cooked Lamb Curry with Coconut and Fenugreek?

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 Slow-Cooked Lamb Curry with Coconut and Fenugreek?

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 Slow-Cooked Lamb Curry with Coconut and Fenugreek 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 Slow-Cooked Lamb Curry with Coconut and Fenugreek?

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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