Quick Coconut Lamb Curry

Ready in 45 minutes

Untried from F&W

Top-ranked recipe named "Quick Coconut Lamb Curry"

3 avg, 1 review(s) 100% would make again

Ingredients

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2 tablespoons vegetable oil
1 medium onion; coarsely chopped
2 cloves Garlic; minced
1 tablespoon minced fresh ginger
1 1/2 pounds lean ground lamb
1 1/2 tablespoons curry powder
1 medium sweet potato; (1/2 pound), peeled and cut into 1/2-inch dice
1 14 ounce can unsweetened coconut milk
1 cup chicken stock or low-sodium broth
Salt; and freshly ground pepper
1/2 cup frozen baby peas; thawed
1/3 cup cilantro; coarsely chopped
Hot sauce; for serving

Original recipe makes 4 Servings

Servings  

Preparation

In a large, deep skillet, heat the oil until shimmering. Add the onion, garlic and ginger and cook over moderately high heat until barely softened, about 4 minutes. Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add the curry powder and sweet potato and cook for 2 minutes. Add the coconut milk and stock and season with salt and pepper. Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes. Add the peas and cook until heated through. Stir in the cilantro and serve with hot sauce.

Notes

Make Ahead

The lamb curry can be refrigerated overnight; reheat gently before serving.

Serve With

Warm nan or white rice.

Pair with

Trinity Oaks Johannisberg Riesling 2004

Credits

Added on Award Medal
Calories Per Serving: 576 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Make Ahead The lamb curry can be refrigerated overnight; reheat gently before serving. Serve With Warm nan or white rice. Pair with Trinity Oaks Johannisberg Riesling 2004 [I posted this recipe.]
sbjonas 3 years ago
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