Name: Lamb Curry with Coconut Milk
Prep time: 30 min
Cook time: 1 h
Yield: 6 people
Cuisine: France
Ingredients: 1,2 lb oflamb shoulder; 1 white onion (large); 2 garlic; 2 curry (in powder or paste form (be careful with the dosage in this case; be sure to follow the instructions on the container)); 25 cup ofcoconut milk; 25 cup ofwater; 2 sliced almonds; 20 oz ofbutter; 2 tomatoes (ripe or canned); 2 apples; 1 mango; 1 banana; 5 fresh cilantro; 2 sunflower oil; salt, pepper; chef's knife; cast-iron casserole

main courses creative cuisine easter meat slow cooking sweet and savory

Updated on 10 March 2026 by

cookette

7 reviews 4.3 : Very good

Level

Easy

Preparation

30 minutes

Cooking

1 hour

Want to try something different with lamb besides a roast?

Then try my recipe for lamb curry with coconut milk—it’s bursting with flavor and color!

This slow-simmered lamb curry will enchant your guests with its exotic aromas and the perfect blend of vegetables and fruit. It’s the ideal dish to refresh your Easter menu and add variety to your meals featuring lamb—a meat that’s so tender and flavorful.

To make this curry, you’ll need tomatoes and mango. Since I’m quite particular about seasonal ingredients, I use canned tomatoes if I’m making this for Easter. As for mango, the peak season runs through February, so they’re fairly easy to find at produce stands. As for the other fruits—apples and bananas—they’re available year-round, so that’s not an issue.

I hope you’ll feel inspired to try this coconut milk lamb curry recipe, and I wish you bon appétit in advance!

Feel free to share your comments on this recipe!

For

people

Add to shopping list

2.6 lb of lamb shoulder
1 white onion large
2 garlic
2 curry in powder or paste form (be careful with the dosage in this case; be sure to follow the instructions on the container)
1 ¾ cup of coconut milk
1 ¾ cup of water
2 sliced almonds
0.7 oz of butter
2 tomatoes ripe or canned
2 apples
1 mango
1 banana
5 fresh cilantro
2 sunflower oil
salt, pepper

1
Peel and finely chop the onion. Peel and crush the garlic cloves.
Cut the meat into large pieces.
2
Heat the oil in a large Dutch oven, and sear the meat on all sides.
Season with salt and pepper, and let it brown slightly.
3
Add the curry powder, garlic, and onion.
Sauté for a few minutes, then add the coconut milk and water.
4
Bring to a boil and simmer for 40 minutes over very low heat.
5
Meanwhile, toast the almonds in a skillet with the butter.
Set aside.
6
Remove the seeds from the tomatoes (if they are fresh), then dice the flesh into small cubes.
7
Peel the fruit. Core the apple and remove the pit from the mango.
Cut all the fruit into small pieces.
8
Add the fruit to the pot.
Let it simmer for another 20 minutes, then season with salt and pepper to taste.
9
Spoon the curry into a serving dish.
Top with tomatoes, toasted almonds, and cilantro leaves.
Enjoy this lamb curry piping hot with basmati or Thai rice.