Sri Lankan Lamb Curry with Coconut Milk

Every time lamb hits the kitchen, it’s a celebration in our house — it’s the only red meat we eat, and everyone absolutely loves it. That’s why this dish is the one I have to nail every single time!

Today I’m sharing my personal take on Sri Lankan lamb curry, packed with bold spices and made extra special with the addition of creamy coconut milk. It adds a rich twist to the classic version, but if you prefer a lighter curry, feel free to swap the coconut milk with water — it still turns out delicious.

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Ingredients:

• 1 lb Lamb

• 4 cloves of garlic

• 2 inch ging er

• 5 cloves

• 5 cardamom

• 3 inch cinnamon

• 1 tomato4-5 tbsp olive oil

• 8-10 curry leaves

• 6 inch pandan leave

• 1 tbsp chili powder 

• 1 tsp pepper 

• 2 tbsp black curry powder(roasted curry powder)

• 1/4 tsp turmeric

• 1 tsp curry powder

• 1/2 tsp vinegar

• 1/2 tsp tamarind

• 1 1/4 tsp salt

• 2 red chillies (optional)

• 1 cup lite coconut milk (1/2 cup coconut milk + 1/2 cup water)

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Directions:

1: Prep all the ingredients and set them aside:    

a) Cut the lamb into 1-inch cubes    

b) Mince the garlic and ginger, then crush them together in a mortar with the cloves, cardamom, and cinnamon    

c) Dice the tomato    

d) Split the red chili in half

2: Heat a pan over medium heat and add approximately 4–5 tablespoons of olive oil.

3: Once the oil is hot, add the curry leaves, pandan leaves, and the crushed ingredients (ginger, garlic, cloves, cardamom, and cinnamon) along with 1 tablespoon of chili powder. Stir well until everything is combined and fragrant.

4: Add the chopped lamb along with the remaining spices (pepper, salt, turmeric, roasted curry powder, and curry powder). Mix thoroughly and cook for about 2 minutes to coat the meat evenly.

5: Stir in 1/2 teaspoon vinegar, tamarind, diced tomato, and red chilies. Cover and cook for about 20 minutes, stirring occasionally. If the curry dries out, add a little water to maintain moisture.

6:Finally, pour the coconut milk into the curry and simmer uncovered for about 15 minutes, or until the gravy becomes thick and rich.Note: I used 1/2 cup of thick coconut milk mixed with 1/2 cup of water to get the right consistency.

7: Taste and adjust salt if needed. Once done, remove from heat and let the curry cool slightly before serving.

Serve hot with rice or roti and ENJOY! 🍛

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