Quick Coconut Lamb Curry
Ingredients
- 2 tablespoons vegetable oil ⓘ
- 1 medium onion, coarsely chopped ⓘ
- 2 garlic cloves, minced ⓘ
- 1 tablespoon minced fresh ginger ⓘ
- 1 1/2 pounds lean ground lamb ⓘ
- 1 1/2 tablespoons curry powder ⓘ
- 1 medium sweet potato (1/2 pound), peeled and cut into 1/2-inch dice ⓘ
- One 14-ounce can unsweetened coconut milk, stirred ⓘ
- 1 cup chicken stock or low-sodium broth ⓘ
- Salt and freshly ground pepper ⓘ
- 1/2 cup frozen baby peas, thawed ⓘ
- 1/3 cup coarsely chopped cilantro ⓘ
- Hot sauce, for serving ⓘ
Instructions
- In a large, deep skillet, heat the oil until shimmering.
- Add the onion, garlic and ginger and cook over moderately high heat until barely softened, about 4 minutes.
- Add the lamb and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes.
- Add the curry powder and sweet potato and cook for 2 minutes.
- Add the coconut milk and stock and season with salt and pepper.
- Cover partially and simmer over moderate heat until the sweet potato is tender, about 15 minutes.
- Add the peas and cook until heated through.
- Stir in the cilantro and serve with hot sauce.
Nutrition & Diet Analysis (per serving)
823
kcal
41% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).