Slow-Cooked Lamb Curry with Tamarind and Coconut

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

A rich and tangy South Indian-style lamb curry slow-cooked with tamarind and coconut milk for deep, authentic flavors. This indian-inspired lamb ready in about 150 minutes pairs lamb shoulder, cut into 1-inch cubes, tamarind paste, coconut milk 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.

Prep: 20 min Cook: 130 min Serves 6 Indian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 tsp mustard seeds and 1 tsp cumin seeds, cooking for about 1 minute until they start to pop and become fragrant.
  2. Step 2: Add 1 large finely chopped onion, 4 minced garlic cloves, 2 tbsp grated fresh ginger, and 10 curry leaves. Sauté for 7-8 minutes until the onions are golden and translucent.
  3. Step 3: Stir in 2 tbsp coriander powder, 1 tsp red chili powder, and 1/2 tsp turmeric powder, and cook for 1 minute until the spices release their aroma.
  4. Step 4: Add 2 lbs lamb shoulder cubes and 1 1/2 tsp salt, stirring to coat the meat thoroughly in the spice mixture. Sear for 5 minutes until all sides are browned.
  5. Step 5: Mix in 2 tbsp tamarind paste, 1 cup coconut milk, and 1 cup water. Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 2 hours, stirring occasionally until the lamb is tender and the sauce is thickened.
  6. Step 6: Taste and adjust salt if needed. Garnish with 1/4 cup chopped fresh cilantro before serving with steamed basmati rice or flatbreads.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 150 minutes (20 min prep + 130 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 Tamarind and Coconut?

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 tamarind paste from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Curry with Tamarind and Coconut?

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 Tamarind and Coconut 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 Tamarind and Coconut?

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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