Lamb Curry with Coconut Milk

Description:
Tender chunks of lamb slowly simmered in a rich, aromatic coconut milk curry. This deeply flavorful dish is high in protein and healthy fats, perfect for those looking to gain weight while enjoying Indian-inspired comfort food. Serve with steamed rice for a complete meal.

---

🕒 Total Time: 45 minutes

🍽️ Servings: 2

🔥 Calories per serving: ~720 kcal

---

🛒 Ingredients

For the Curry:

• 300g (10.5 oz) lamb shoulder or leg, cut into bite-sized pieces
• 1 tablespoon oil (vegetable, coconut, or ghee)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1–2 tablespoons curry powder (mild or hot, to taste)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional, for heat)
• 1/2 cup diced tomatoes (canned or fresh)
• 1 cup full-fat coconut milk (unsweetened)
• 1/4 cup water or lamb stock (optional, for thinning the sauce)
• Salt and black pepper, to taste
• Fresh cilantro, chopped (for garnish)

To Serve:

• Steamed white rice or jasmine rice (1 cup uncooked rice = 2 servings)

---

🍳 Instructions

1. Sear the Lamb:

1. Heat oil in a large saucepan or deep skillet over medium-high heat.
2. Add the lamb pieces and sear for 3–4 minutes, turning to brown on all sides. Remove and set aside.

2. Cook the Base:

1. In the same pan, reduce heat to medium and add chopped onions. Cook until translucent (about 4–5 minutes).
2. Add garlic and ginger, and cook for 1 minute until fragrant.
3. Stir in the curry powder, cumin, turmeric, and cayenne (if using). Toast the spices for 1 minute to release their aroma.

3. Build the Curry:

1. Add diced tomatoes to the pan and stir well, scraping the bottom of the pan.
2. Return the browned lamb to the pan.
3. Pour in the coconut milk and add a splash of water or stock if the sauce is too thick.
4. Season with salt and pepper to taste.

4. Simmer:

1. Bring the curry to a gentle boil, then reduce heat to low.
2. Cover and simmer for about 30 minutes, or until the lamb is tender and the sauce is thick and flavorful.
3. Stir occasionally and add a bit more water if needed to prevent sticking.

5. Serve:

1. Serve hot over steamed rice.
2. Garnish with freshly chopped cilantro.

---

💡 Tips:

• For extra calories, drizzle a little coconut cream on top before serving.
• You can add diced potatoes or carrots during the simmering step for variety and heartiness.
• Store leftovers in the fridge for up to 3 days; the flavor improves overnight!