Fragrant Lamb Curry with Coconut and Herbs
Indulge in the rich flavors of this Fragrant Lamb Curry with Coconut and Herbs, a delightful dish that blends tender lamb with a vibrant mix of spices and fresh herbs. This aromatic curry features a unique paste made with coriander, chili, ginger, and mint, layered over luscious coconut cream and seasoned to perfection. Serve it alongside steamed jasmine rice for a truly satisfying meal that tantalizes your taste buds. Ideal for sharing with friends and family, this curry promises to become a beloved staple in your culinary repertoire.
4
Servings
785
Calories
21
Ingredients
Ingredients
Fresh coriander
1 bunch (washed, dried, leaves, roots and stems coarsely chopped)
Red fresh chili pepper
1 large (coarsely chopped)
Garlic cloves
2 (peeled)
Fresh ginger
2 cm (finely grated)
Fresh mint leaves
1/4 cup
Fresh dates
3 (pitted, finely chopped)
Lime rind
1 teaspoon (finely grated)
Lime juice
2 tablespoons
Fish sauce
1 tablespoon
Sesame oil
2 teaspoons
Olive oil flavored cooking spray
as needed
Lamb
2 kg (cubed)
Red onion
1 large (halved, thinly sliced)
Coconut cream
400 ml
Chicken stock
4 cups
Lemongrass
2 stalks (pale section only, halved lengthways and crossways)
Fresh kaffir lime leaves
6
Fresh mint leaves
for serving
Fresh coriander leaves
for serving
Steamed jasmine rice
to serve
Lime wedge
to serve
Instructions
1
In a large mortar, combine half the chopped coriander with the red chili, garlic, ginger, mint, dates, lime rind, lime juice, fish sauce, and sesame oil. Use a pestle to gently pound the mixture until it forms a coarse paste. Add the remaining coriander and continue to pound until well integrated.
2
Heat a large heavy-based saucepan over high heat and spray the base with olive oil spray. Add one quarter of the cubed lamb, cooking and turning occasionally for 3-4 minutes until browned on all sides. Transfer the browned lamb to a heatproof bowl. Repeat this process with the remaining lamb in batches, reheating the pan as necessary between each addition.
3
Add the thinly sliced red onion to the pan and sauté, stirring for about 1 minute until softened. Introduce the coriander paste into the pan and cook for an additional 30 seconds, allowing the aromatic scents to release.
4
Return the browned lamb to the pan and stir in the coconut cream, chicken stock, halved lemongrass, and kaffir lime leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pan. Simmer for 1.5 hours or until the lamb becomes tender.
5
After the initial simmering time, uncover the pan and let the curry simmer for an additional hour or until the sauce has thickened slightly. Once cooked, remove from heat and allow the curry to cool. Transfer it to a large bowl, cover with plastic wrap, and refrigerate overnight to enhance the flavors.
6
Before serving, skim any fat from the surface of the chilled curry and discard. Reheat the curry in a large saucepan over low heat for 20 minutes, stirring occasionally until warmed through.
7
To serve, divide the curry among bowls and finish with fresh mint and coriander sprinkled on top. Pair with steamed jasmine rice and lime wedges on the side for a refreshing burst of flavor.
Nutrition Information
55g
Fat
32.5g
Carbs
43g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this fragrant curry?
The main protein used in this recipe is 2 kg of cubed lamb.
What side dish is recommended to serve with the lamb curry?
It is recommended to serve the curry with steamed jasmine rice and lime wedges.
How long does the lamb need to simmer in total?
The lamb should simmer for a total of 2.5 hours: 1.5 hours covered and an additional 1 hour uncovered.
Why is it suggested to refrigerate the curry overnight?
Refrigerating the curry overnight allows the flavors to meld and enhance significantly.
What ingredients are used to create the aromatic paste?
The paste is made from fresh coriander, red chili, garlic, ginger, mint, dates, lime rind, lime juice, fish sauce, and sesame oil.
How many servings does this recipe provide?
This recipe is designed to provide 4 servings.
What is the calorie count per serving?
Each serving contains approximately 785 calories.
Does this recipe use coconut milk or coconut cream?
This recipe specifically uses 400 ml of coconut cream.
What should be done with the curry after it is refrigerated?
You should skim any fat from the surface and then reheat it over low heat for 20 minutes.
How should the lamb be cooked initially?
The lamb should be browned in batches in a large heavy-based saucepan for 3-4 minutes per batch.
What type of oil is used for browning the meat?
Olive oil flavored cooking spray is used to grease the pan.
How much ginger is required for the recipe?
The recipe calls for 2 cm of fresh ginger, finely grated.
Are dates included in the curry paste?
Yes, 3 pitted and finely chopped fresh dates are included in the paste.
How many kaffir lime leaves are needed?
The recipe requires 6 fresh kaffir lime leaves.
What is the fat content per serving?
There are 55g of fat per serving.
How much chicken stock is used?
The recipe uses 4 cups of chicken stock.
How is the lemongrass prepared?
Use the pale section only, halved both lengthways and crossways.
What is the protein content of one serving?
Each serving contains 43g of protein.
How much fresh coriander is needed for the paste?
One bunch of fresh coriander is used, with the roots and stems included in the paste.
What is the amount of carbohydrates in this dish?
The dish contains 32.5g of carbohydrates per serving.
Is the garlic chopped or peeled for the paste?
The recipe calls for 2 peeled garlic cloves to be pounded into the paste.
How long should the coriander paste cook before adding the liquids?
The paste should be cooked for about 30 seconds to release its aromatic scents.
What tools are needed to make the curry paste?
A large mortar and pestle are used to pound the ingredients into a coarse paste.
How many stalks of lemongrass are required?
Two stalks of lemongrass are needed for this recipe.
How much sesame oil is added to the paste?
The paste includes 2 teaspoons of sesame oil.
What kind of onion is used in the base of the curry?
One large red onion, halved and thinly sliced, is used.
How much lime juice is required?
The recipe calls for 2 tablespoons of lime juice.
What are the fresh herbs used for garnishing?
The dish is finished with fresh mint and coriander leaves sprinkled on top.
Is there fish sauce in this recipe?
Yes, the recipe includes 1 tablespoon of fish sauce in the paste.
What size chili pepper is used?
One large red fresh chili pepper, coarsely chopped, is used for the paste.