This easy ground lamb curry with coconut milk is ready in just 30 minutes. The subtle flavor of minced lamb works beautifully with aromatic spices - and makes a great change from chicken! It's a very family-friendly curry and the spice levels can easily be adjusted to suit all tastes.
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I've really noticed that family friendly ground lamb recipes are in short supply. This builds on the popularity of my other easy lamb dinner ideas. This coconut lamb curry is based on the flavors you would find in a traditional lamb curry.
I like to serve this delicious curry topped with fresh sliced chilies and chopped cilantro. Some steamed rice is a great accompaniment and always naan breads for mopping up the aromatic curry sauce.
This is honestly the best lamb mince curry recipe as it can be easily adapted to suit your own tastes. If there is a spice you don't like, leave it out. If you want some extra heat, add some fresh chilies or red pepper flakes. Like all good recipes you can make it your own.
Jump to:
- Why You'll Love This Easy Lamb Curry Recipe
- Ground Lamb Curry Ingredients
- How to Make Ground Lamb Curry - Step-By-Step
- Frequently Asked Questions
- Variations & Substitutions
- Tips & Tricks
- How To Serve
- How To Reheat
- How to Freeze
- Pin This Easy Ground Lamb Curry With Coconut Milk Recipe For Later
- What Do You Think?!
- More Easy Dinner Recipe Ideas
- Printable Recipe
- Easy Ground Lamb Curry Recipe With Coconut Milk
- Reader Comments & Ratings
Why You'll Love This Easy Lamb Curry Recipe
- Curry is a great prep ahead dish, make it the day before and let it sit; the flavors will intensify and result in an even better tasting curry.
- Cooking Indian food at home is a lot healthier than the local takeout. There's no excess salt, sugar or oil in this sauce.
- This curry is easily adapted to suit your taste - the heat can be amped up if that's how you like it.
- I use coconut milk in place of cream or yogurt, which makes this ideal lamb keema curry for dairy free diners.
- This is a gluten free recipe so suitable for celiacs or anyone following a gluten free diet.
- If you love homemade curry, try these healthy recipes with no compromise on flavor!
Ground Lamb Curry Ingredients
Find the full list and quantities in the recipe card below.
Lamb - I use good quality ground lamb meat in this recipe.
Coconut Milk - I use full fat coconut milk as it has the best flavor and results in a rich and creamy curry sauce. You can use light coconut milk if you prefer.
Aromatics & Spices - I use fresh garlic and ginger which you will find in the base of many curries. I also add curry powder, ground cumin, turmeric, paprika and black pepper in this curry recipe.
Vegetables - I use red onion or sweet onion in this recipe along with some chopped tomatoes, you can use fresh or canned tomatoes.
How to Make Ground Lamb Curry - Step-By-Step
Find the full printable recipe card below.
Heat the olive oil in a Dutch oven or skillet over medium-high heat. Add the ground lamb and season with salt and pepper,
Cook the lamb until browned, around 6–8 minutes. Drain any excess fat if needed.
Add the finely chopped onion and cook until soft, around 3–4 minutes. Stir in the minced garlic and ginger. Cook for a further minute.
Add the curry powder, cumin, turmeric, and paprika. Stir until fragrant, around 30 seconds.
Pour in the coconut milk and chopped tomatoes. Stir well, bring to a simmer, then reduce the heat.
Cook for 10 to 15 minutes until the sauce thickens slightly.
Stir in the lime juice (or lemon juice) if using. Taste and adjust the seasoning as needed.
Garnish with fresh cilantro leaves and sliced green jalapenos. Serve with rice, naan, or flatbreads.
Frequently Asked Questions
Is coconut lamb curry spicy?
There are ground spices in this recipe, but as with all curries you can adjust the spicing to suit your own tastes. If you want a milder curry, use mild curry powder, if you like it spicy use a hot curry powder. You can always add some fresh chilies in a bowl alongside, so those who want a hotter curry can add it themselves.
Can you use other lamb cuts in this recipe?
Yes, you can swap ground lamb for other lamb meat, like lamb leg or shoulder. You will just need to cook the curry longer, depending on the cut of lamb you use.
Variations & Substitutions
I've used ground lamb in this recipe, but you could also use other ground meat like ground beef, pork, chicken or turkey.
Don't have coconut milk? Swap it for plain yogurt or cream.
You can add extra veggies like bell pepper, green peas, cauliflower, potato, sweet potato, butternut squash.
You can swap curry powder for the warming spices of garam masala. Or add in some other Indian spices like ground coriander, cayenne pepper, chili powder.
Alongside the ground dry spices, try adding some whole spices like a cinnamon stick, cumin seeds, fennel seeds, curry leaves, bay leaves, or red pepper flakes.
Tips & Tricks
Ground meat can vary in fat content so if the curry looks too oily, you can always drain off the excess fat after browning the meat.
If you're in a real hurry use ready chopped onion to cut down even more on prep time. You could also use frozen onion in a pinch.
A great way to 'refresh' reheated or frozen curry is to add fresh herbs or some sliced spring onions. So remember to add some fresh cilantro (coriander leaves) to the curry when you re-heat it.
This is perfect for making ahead - as with all curry, it tastes even better the next day when all the flavors have had a chance to intensify.
How To Serve
Steamed basmati rice (white or brown), jasmine rice, and naan breads are both classic accompaniments to this dish. I always like to serve bread which helps mop up the curry sauce.
For something a little different try my Coconut Rice with Lime. Cauliflower rice is a great light and low carb option.
I like to add a bowl of freshly sliced green or red chili peppers, or my Easy Pickled Red Jalapeños, or these Pickled Serrano Peppers to the table. That way those who like their curry on the hotter side can add it to taste.
If you're having a curry night with friends - try serving my Easy Red Dahl alongside as a side.
How To Reheat
Curry is a great make ahead dish and is perfect for weekly meal prep. Prepare it the day before and leave to cool before storing in the fridge.
In fact curry always tastes better the second day as the flavors intensify when left to sit overnight. Next time you're ready to eat it, just put the curry back on the stove and warm up gently until piping hot.
How to Freeze
As with most curries, this homemade curry can be easily frozen. Cook the curry then allow it to cool completely before placing in an airtight container with a tight fitting lid.
It will keep in the freezer for up to 3 months. When ready to enjoy, defrost thoroughly before heating gently until hot all the way through.
Pin This Easy Ground Lamb Curry With Coconut Milk Recipe For Later
What Do You Think?!
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More Easy Dinner Recipe Ideas
Printable Recipe
Easy Ground Lamb Curry Recipe With Coconut Milk
Ingredients
- 1 lb Ground Lamb
- 1 tbsp Olive Oil - or coconut oil
- 1 medium Onion - finely chopped
- 3 cloves Garlic - minced
- 1 inch Fresh Ginger - grated
- 2 tsp Curry Powder - or garam masala
- 1 tsp Ground Cumin
- ½ tsp Ground Turmeric
- ½ tsp Paprika - or chili powder
- 14 oz Coconut Milk
- 1 cup Chopped Tomatoes - canned or fresh is fine
- 1 tsp Sea Salt - to taste
- ½ tsp Black Pepper
- ½ Lime - juice only, optional
To Garnish
- Fresh Cilantro (Coriander) - chopped
- Jalapeno Peppers - sliced
Instructions
- Heat the oil in a Dutch oven or skillet over medium-high heat. Add the ground lamb and season with salt and pepper,
- Cook the lamb until browned, around 6–8 minutes. Drain any excess fat if needed.
- Add the finely chopped onion and cook until soft, around 3–4 minutes. Stir in the minced garlic and ginger. Cook for a further minute.
- Add the curry powder, cumin, turmeric, and paprika. Stir until fragrant, around 30 seconds.
- Pour in the coconut milk and chopped tomatoes. Stir well, bring to a simmer, then reduce the heat and cook for 10 to 15 minutes until the sauce thickens slightly.
- Stir in the lime juice if using. Taste and adjust the seasoning as needed.
- Garnish with fresh cilantro leaves and sliced green jalapenos. Serve with rice, naan, or flatbreads.
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