Spicy Coconut Curry Lamb with Zesty Lime Twist

Looking for a bold, comforting curry that’s packed with flavor and easy enough to master at home? This spicy coconut curry lamb with lime is everything you’re craving. Whether you searched for an easy lamb curry, a bold coconut-based dish, or a freezer-friendly make-ahead dinner, this recipe checks all the boxes—flavor, function, and flair.

Inspiration

This dish was inspired by the warmth of South Asian spices and the tropical richness of coconut milk. We wanted a curry that was comforting, bold, and refreshing all at once. The addition of fresh lime gives this lamb curry a unique brightness that cuts through the richness and turns every bite into something special. It’s a nod to tradition with a modern twist.

Why You’ll Love It

  • Incredible Depth of Flavor: Layered spices and a long simmer bring out the best in lamb.
  • Creamy and Comforting: Coconut milk adds richness that balances the heat beautifully.
  • Zesty Freshness: Lime juice and zest cut through the creaminess for a vibrant finish.
  • Perfect for Make-Ahead Meals: Tastes even better the next day and freezes wonderfully.

Quick Grocery List

For the Marinated Lamb:

  • Lamb shoulder
  • Lime juice
  • Salt
  • Turmeric
  • Chili powder
  • Plain yogurt

For the Curry Base:

  • Coconut oil
  • Onion
  • Garlic
  • Ginger
  • Green chilies
  • Curry powder
  • Ground cumin
  • Ground coriander
  • Cinnamon
  • Coconut milk
  • Chicken or lamb stock
  • Tomato paste
  • Salt

For Garnish:

  • Lime zest and juice
  • Fresh cilantro
  • Optional: red chilies, toasted coconut flakes

Things to Consider Before Preparing Your Meal

Prep & Cook Time:
Prep: 20 minutes
Cook: 1 hour 20 minutes.
Total Time: 1 hour 40 minutes.

Equipment Checklist:

  • Dutch oven or heavy-bottom pot
  • Chef’s knife and cutting board
  • Wooden spoon
  • Mixing bowls
  • Measuring cups and spoons
  • Grater

Dietary Adjustments:

  • Can be made dairy-free by omitting yogurt.
  • Use light coconut milk for reduced fat.

Serving Size:
Serves 4 generously.

General Notes

  • Marinate the lamb for at least 30 minutes (up to 2 hours for deeper flavor).
  • Searing the lamb in batches prevents steaming and ensures a rich, caramelized base.
  • This curry builds flavor in layers, so take your time.

Spicy Coconut Lamb Curry with Lime – Easy Indian-Inspired Lamb Recipe with Coconut Milk & Chili

DifficultyMedium

Servings4

Prep time25 minutes

Cook time1 hour20 minutes

Total time1 hour45 minutes

Irresistibly Spicy Coconut Curry Lamb with Zesty Lime – A Flavor Bomb You’ll Crave Again!

Ingredients:

For the Lamb Marinade:

  • 1 lb lamb shoulder or leg, cut into chunks
  • 1 tsp ground turmeric
  • 1 tsp sea salt
  • 1 Juice of lime
  • 2 tbsp plain yogurt
  • 1 tbsp grated fresh ginger
  • 1 tbsp minced garlic

For the Curry Base:

  • 2 tbsp vegetable oil or ghee
  • 1 large onion, finely sliced
  • 2 dried red chilies, (optional, for extra heat)
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp chili flakes, (adjust to heat level)
  • 400 ml can of full-fat coconut milk
  • 1/2 cup chicken stock or water
  • 1 tsp brown sugar
  • 1 Zest and juice of lime
  • Salt, to taste

For Garnish:

  • Fresh cilantro, chopped
  • Lime wedges
  • Sliced red chili, (optional)

Instructions:

  • 1

    Marinate the Lamb:

    1. In a large bowl, combine lamb chunks with turmeric, salt, lime juice, yogurt, ginger, and garlic.
    2. Mix well, cover, and let marinate for at least 30 minutes (or up to overnight in the fridge).
  • 2

    Sear the Lamb:

    1. Heat 1 tbsp oil in a heavy-bottomed pot over medium-high heat.
    2. Add marinated lamb pieces and sear until browned on all sides (about 5–6 minutes).
    3. Remove and set aside.
  • 3

    Make the Curry Base:

    1. In the same pot, add remaining 1 tbsp oil.
    2. Sauté onions until soft and golden brown (about 10 minutes).
    3. Add dried red chilies, ginger paste, and garlic paste. Cook for 2–3 minutes.
    4. Stir in curry powder, cumin, coriander, cinnamon, and chili flakes. Cook for 1 minute until fragrant.
  • 4

    Simmer the Curry:

    1. Pour in coconut milk and chicken stock. Stir to combine.
    2. Add the seared lamb back into the pot.
    3. Add brown sugar, lime zest, and juice.
    4. Bring to a simmer, reduce heat to low, cover, and let it cook for 1 hour (or until lamb is tender).
    5. Stir occasionally and adjust seasoning with salt.
  • 5

    Finish and Garnish:

    1. Uncover and simmer for an additional 10–15 minutes to thicken the sauce if needed.
    2. Serve hot, garnished with cilantro, fresh lime wedges, and red chili slices.

Equipment

Nutrition

Calories540
Carbohydrates12g
Cholesterol90mg
Fat39g
Fiber3g
Protein33g
Saturated Fat22g
Sodium520mg
Sugar5g
Trans Fat0g
Unsaturated Fat14g

Substitutions

  • Use beef or goat in place of lamb.
  • Swap lime for lemon if needed.
  • Plain Greek yogurt can replace regular yogurt for added thickness.

Variations

  • Add cubed sweet potatoes for added heartiness.
  • Toss in a handful of spinach at the end for a green boost.
  • Add a splash of cream or coconut cream for extra richness.

Let’s Get Cooking

Pro Tips by Step:

Step 1 – Marinate the Lamb

  • Don’t skip the yogurt—it helps tenderize tough lamb cuts.
  • Use fresh lime juice for better flavor.

Step 2 – Sear the Lamb

  • Work in batches to get a good crust.
  • Let the pot heat fully before adding the lamb.

Step 3 – Build the Curry Base

  • Cook onions low and slow until golden for sweetness.
  • Bloom the spices to unlock their full flavor.

Step 4 – Simmer the Sauce

  • Keep the heat low—a gentle simmer makes lamb melt-in-your-mouth tender.

Step 5 – Final Touches

  • Add lime juice off-heat to preserve brightness.

Nutrition Breakdown (Per Serving)

Calories: 520 – A hearty yet balanced main.

Carbohydrates: 14g – Low-carb friendly and easy on the blood sugar.

Cholesterol: 110mg – Typical for lamb; reduce by trimming visible fat.

Fat: 36g – Primarily from coconut; heart-healthy fats when used in moderation.

Fiber: 3g – Comes mainly from aromatics and optional vegetables.

Protein: 35g – Great for satiety and muscle repair.

Saturated Fat: 19g – Mostly from coconut milk; opt for light coconut milk if needed.

Sodium: 780mg – Reduce salt or use low-sodium stock if watching sodium.

Sugar: 5g – From onions and coconut; no added sugar.

Trans Fat: 0g – No hydrogenated oils here.

Unsaturated Fat: 14g – From coconut oil and yogurt.

Storing and Reheating

Refrigerator: Store in an airtight container for up to 4 days.
Reheating: Warm gently on the stove or microwave with a splash of broth or water to loosen.
Freezer: Freeze for up to 3 months in a sealed, freezer-safe container.

Frequently Asked Questions (FAQ)

Q: Can I make this curry ahead of time?
A: Yes, it tastes even better the next day after the flavors meld.

Q: What cut of lamb should I use?
A: Lamb shoulder works best for tenderness and flavor.

Q: Can I make this milder?
A: Reduce or omit the chilies and use mild curry powder.

Q: Is this dish freezer friendly?
A: Absolutely, freeze in portions for quick future meals.

Q: Can I cook it in a slow cooker?
A: Yes. Sear the lamb and build the base, then transfer and cook on low for 6–8 hours.

Q: What do I serve it with?
A: Jasmine rice, basmati, or warm naan are all perfect pairings.

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