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quick and easy lamb curry

Recipe by
Mikekey *
Seattle, WA

Usually when I do leg of lamb, we have lamb stew with the leftovers; but wanted a change, so came up with this easy lamb curry, using cooked leg of lamb. I served with steamed rice and peas.

yield 4 serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For quick and easy lamb curry

  • 1 Tbsp
    olive oil
  • 1 md
    yellow onion, chopped
  • 2 clove
    garlic, peeled and minced
  • 1 tsp
    turmeric, ground
  • 1/2 tsp
    crushed red chilli flakes
  • 1 Tbsp
    curry powder
  • 1 Tbsp
    ground coriander seed
  • 1/2 Tbsp
    ground cumin
  • 1 Tbsp
    tomato paste
  • 1 lb
    cooked lamb, cubed
  • 1 can
    (14.5 oz) diced tomatoes, undrained
  • 2 Tbsp
    lemon juice
  • 1 can
    (14 oz) coconut milk
  • 1-2 Tbsp
    chopped cilantro leaves, to taste (optional)
  • salt and pepper, if needed

How To Make quick and easy lamb curry

  • 1
    Heat oil in Dutch oven, over medium-high. Saute onion and garlic for 10 minutes.
  • 2
    Add turmeric, chilli flakes, curry powder, coriander, cumin and tomato paste; cook 1 minute, stirring.
  • 3
    Stir in lamb, tomatoes, lemon juice, coconut milk and cilantro. Cover and simmer 30 minutes.
  • 4
    Season with salt and pepper, if needed. Serve with rice.

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