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Lamb in Aromatic Coconut Curry with Fiery Red Chilies

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Lamb in Aromatic Coconut Curry with Fiery Red Chilies is a rich and spicy curry featuring tender lamb simmered in a coconut milk base infused with red chilies, ginger, garlic, and warm spices. Perfect with rice or flatbread, it’s a bold and satisfying dish with deep, complex flavor.

Ingredients

  1. 2 lbs lamb shoulder or leg, cut into bite-sized cubes
  2. 1 can (13.5 oz) full-fat coconut milk
  3. 4–6 red chilies (fresh or dried, to taste)
  4. 1 large onion, finely chopped
  5. 4 garlic cloves, minced
  6. 1 tbsp fresh ginger, grated
  7. 2 tbsp tomato paste or 1/2 cup crushed tomatoes
  8. 1 tbsp curry powder or garam masala
  9. 1 tsp ground cumin
  10. 1 tsp ground coriander
  11. 1/2 tsp turmeric
  12. 1 tsp paprika or smoked paprika
  13. 2 tbsp vegetable oil or ghee
  14. Salt and black pepper to taste
  15. Fresh cilantro or Thai basil for garnish
  16. Optional: lime wedges for serving

Instructions

If using dried chilies, soak in warm water for 10 minutes. Blend into a paste with a splash of water.

  1. Heat oil in a large pot over medium-high heat. Sear lamb in batches until browned on all sides. Remove and set aside.
  2. In the same pot, add onion and sauté until golden. Add garlic, ginger, and chili paste. Cook for 1–2 minutes until fragrant.
  3. Add curry powder, cumin, coriander, turmeric, paprika, and tomato paste. Cook for 2–3 minutes to toast spices.
  4. Return lamb to the pot. Pour in coconut milk and enough water or broth to cover. Season with salt and pepper.
  5. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 1.5 to 2 hours until lamb is fork-tender. Stir occasionally.
  6. Uncover during the last 20 minutes to thicken sauce if desired. Adjust seasoning to taste.
  7. Garnish with fresh cilantro or Thai basil. Serve hot with steamed rice or naan. Add lime wedges if desired.

Notes

  • Use fewer or milder chilies if you prefer less heat.
  • Full-fat coconut milk adds the richest texture—avoid low-fat if possible.
  • Simmer uncovered at the end to thicken the sauce naturally.
  • This curry tastes even better the next day—great for make-ahead meals.

Nutrition

Find it online: https://thefamilycooking.com/lamb-in-aromatic-coconut-curry-with-fiery-red-chilies/