Lamb Curry With Ginger And Coconut Milk Recipe

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Servings: 1


  • This fragrant curry is spicy but not too warm.
  • 2 lb boneless lamb shoulder
  • 3 Tbsp. peanut oil
  • 2 med onions, minced
  • 1 sm warm chili (such as jalapeno or possibly serrano), cored and chopped
  • 2 lrg cloves garlic, minced
  • 2 Tbsp. minced fresh cilantro
  • 2 Tbsp. peeled, minced fresh ginger Salt and pepper
  • 3/4 tsp turmeric
  • 2 tsp grnd cumin
  • 2 tsp grnd coriander seed
  • 1 c. water
  • 1 c. regular or possibly reduced-fat canned coconut lowfat milk Cilantro sprigs, for garnish (optional)


  1. Trim lamb; cut into 1 1/2 inch cubes.
  2. Heat oil in a heavy casserole over medium-high heat. Add in sufficient lamb cubes to make 1 layer; brown. Remove browned cubes to a plate; repeat with remaining lamb and remove to plate.
  3. Reduce heat to medium-low, stir onions into casserole and cook till lightly browned, about 7 min. Stir in chili, garlic, cilantro and ginger; cook 30 seconds.
  4. Return meat to pan; add in any juices from plate. Add in salt, pepper, turmeric, cumin and coriander seed. Add in water; stir well. Bring to a boil. Reduce heat to low, cover and simmer till meat is tender, about 13/4 hrs.
  5. Skim excess fat from cooking liquid. Stir in coconut lowfat milk and cook, uncovered, over medium heat, stirring occasionally, till sauce thickens, about 10 min. Garnish with cilantro sprigs, if you like. Serve warm.


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