Scrummy Coconut Lamb Curry


This curry was an experiment that went very very right. I bought some diced lamb and decided to make an Indian type of curry but I didn’t have a recipe in mind so I just pulled out my spice kit, some coconut milk and pulled together this little wonder. It was super scrummy and has now been requested to become a regular weekly dish. I hope you like it!

Cook’s notes: Garam Masala is a warm, earthy Indian spice blend that typically consists of coriander seed, cumin, black pepper, nutmeg, cardamom, clove, fennel and bay leaves. Sometimes it will have cinnamon or caraway seeds. You can get it from most supermarkets, Indian stores or make your own. You can easily make this recipe in a slow cooker and it would freeze well for quick leftover dinners. I served it with steamed broccoli for me and white rice and veggies for my partner. P.s. It’s not too spicy but you can remove the red chilli to make it even less spicy if cooking for kids.

5.0 from 6 reviews
Scrummy Coconut Lamb Curry
Serves: 4
Prep time:
Cook time:
Total time:
This is a very hearty, warming lamb curry that is perfect with cauliflower rice or regular rice if you eat it. You can use beef, goat or chicken thigh meat instead of beef.
  • 1 tablespoon coconut oil
  • 700 grams diced lamb (a little fat on the meat is fine)
  • 1 large brown onion
  • ½ long red chilli
  • 2 medium celery sticks, diced
  • 3 cloves garlic, diced
  • 2½ teaspoons garam masala powder
  • 1¼ teaspoons turmeric powder
  • 1 teaspoon fennel seeds
  • 1½ teaspoons ghee (or extra coconut if avoiding dairy)
  • 400ml coconut milk (1 can)
  • 1½ tablespoons tomato paste
  • 1 cup water
  • 1⅓ teaspoon sea salt
  • 2 medium carrots, diced
  • Squeeze of lime or lemon juice
  • Fresh coriander (cilantro) or parsley to garnish
  1. Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
  2. Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes. Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium.
  3. Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
  4. Add coconut milk, tomato paste, water and sea salt. Stir and bring to boil. Then turn the heat down to simmer and cook for 1 hour, covered with a lid. Stir a couple of times.
  5. After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid. Stir a few times.
  6. Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving. Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.



  1. Stacey says

    When cooking this meal in a slow cooker, do I add the coconut milk in at the beginning or the end of cooking?

  2. Anna says

    I just made this recipe and it is absolutely delicious! I made some cauliflower rice to go with it for me and farro for the rest of the family. My 4 year old loved it and my 18 month old got it all pureed because she’s not crazy about meat, but she ate a whole bowl. My husband loved it and my mom asked for the recipe, so she can make it next time. It’s a true winner, thank you so much for sharing it!

  3. Bianca says

    This looks really tasty! How would you go about cooking it in the slow cooker? Would you still brown the meat and release the spices in the pan before transferring to the slow cooker?
    Thank you!

    • Irena says

      I would do exactly that ideally but I think that even if you just throw everything in the slow cooker pot and set it to cooke for 6 hours on Low or 3-4 hours on High, you would still get a pretty nice curry.

  4. Colin says

    Just made this tonight on the stovetop. Same cooking times as above. Excellent recipe. I will triple the quantity next time as this all went right away…no leftovers. Thanks for the recipe.

  5. Phoebe says

    Hello! I’m planning on making this recipe for a family lunch in a few weeks, I’ve never used a slow cooker before and really want to use it for the first time for this recipe. What would the cooking time be for that?

    Thanks for the help and the awesome recipe!

    • Irena says

      Hi Phoebe,

      For the slow cooker, I recommend to brown the meat and spices on the stove (either in the slow cooker vessel if it’s heat proof or in a pan), and then once all your ingredients are in, I would set it for around 3 hours on HIGH, 5-6 on MEDIUM, 7-8 on LOW. You might like to also finish it up on the stove on high heat uncovered for 10 minutes to reduce the sauce slightly.


      • Jo says

        I made this a few weeks ago in the slow cooker. My slow cooker seems to cooker meals faster than some recipes suggest, so I cooked mine for 6 hours on low and it was awesome. My whole family loved it :)

        • Irena says

          Thanks for your feedback Jo! I’ve been using my slow cooker more often these days and this is a perfect recipe for that. Glad you all enjoyed it.

  6. Yvonne says

    So incredibly tasty! And super easy too considering I’m just one person and it makes enough to freeze a few meals. I added two small potatoes with the carrot and wilted some shredded silverbeet into it once it was all done. This is definitely going to be a regular in my rotation :)

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