Fragrant Lamb Curry with Coconut and Tomato
Lamb curry simmered with sautéed onion, garlic, ginger, cumin, tomatoes and coconut milk, served over basmati rice.
- 200 g lamb shoulder, diced
- 120 g onion, diced
- 3 cloves garlic cloves, minced
- 15 g fresh ginger, grated
- 200 ml canned chopped tomatoes
- 100 ml coconut milk
- 1 tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- ½ tsp chilli powder
- 1 tbsp vegetable oil
- 75 g basmati rice
- 1 to taste salt and black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Heat oil in a large pan over medium-high heat. Add cumin seeds and let them crackle for 30 seconds.
- Step 2
Add diced onion and sauté for 4–5 minutes until softened and lightly golden.
- Step 3
Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- Step 4
Add lamb pieces and brown on all sides, approximately 5–6 minutes, stirring occasionally.
- Step 5
Sprinkle coriander powder, turmeric, and chilli powder over the lamb. Stir well to coat evenly, cook for 1 minute.
- Step 6
Pour in canned tomatoes and coconut milk. Stir to combine. Bring to a gentle simmer.
- Step 7
Reduce heat to low, cover partially, and simmer for 20–25 minutes until lamb is tender, stirring occasionally.
- Step 8
While curry simmers, cook basmati rice according to package instructions (typically 15–18 minutes).
- Step 9
Season curry with salt and black pepper to taste.
- Step 10
Serve curry over fluffy basmati rice.
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