Quick Coconut Lamb Curry
Warm, aromatic, and deeply satisfying, this Quick Coconut Lamb Curry is a delicious way to bring bold global flavors into your weeknight cooking.
Inspired by classic South Asian curries, it features tender ground lamb simmered with fragrant spices, creamy coconut milk, and hearty sweet potatoes—a combination that’s both comforting and exciting.
With just about 35 minutes from start to finish, this dish proves that full-flavored curry doesn’t require hours in the kitchen, making it perfect for both busy weeknights and relaxed weekend dinners.
The richness of the coconut milk balances the savory depth of the lamb and spice, while a hint of sweetness from the vegetables adds welcoming complexity.
Easy to prepare yet impressive in taste, this curry can be served over fluffy rice or alongside warm naan for a complete meal. Whether you’re a longtime curry lover or new to Indian-inspired cooking, this recipe delivers vibrant flavor and satisfying comfort in every bite.
Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, coarsely chopped
- 2 garlic cloves, 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
- One 14-ounce can unsweetened coconut milk, stirred
- 1 cup chicken stock or low-sodium broth
- Salt and freshly ground pepper
- 1/2 cup frozen baby peas, thawed
- 1/3 cup coarsely chopped cilantro
- Hot sauce, for serving