Curried Lamb Stew over Coconut Scented Rice

coconutcurriedlambstewI have been craving a lamb stew for ages.  This past week has been in the 20s in Dallas, and for us, that may as well be Arctic temperatures.  I’ve found a few lamb curry recipes, and decided to make some additions in the form of coconut, and red wine.  I didn’t heavily spice this dish, but it could surely benefit from a healthy amount of heat, though I’ll leave those decisions to you.  Served over some coconut-scented rice, this was a fantastic meal to warm up to. 



  • 2-4 Tbsp olive oil
  • 1.5 – 2 lb. lamb (I used shoulder and chopped the meat into 1.5″ pieces
  • 1 sweet yellow onion, diced
  • 6 cloves of garlic, minced
  • 1 inch of ginger, peeled and minced
  • zest of one orange
  • 1 Tbsp Garam Masala
  • 1 Tsp curry powder
  • 1 Tsp cumin
  • 1 Tsp coriander seeds, toasted and bashed in a mortar and pestle
  • 1 Tsp smoked paprika
  • 3/4 cup red wine
  • 1/4 Tsp cayenne pepper
  • sea salt
  • freshly ground pepper
  • 1/4 cup Creme d’Coconut
  • 3 diced fresh tomatoes or 1 can diced tomatoes
  • Good handful of cilantro for garnish

For the rice:

  • 1 cup long grain rice
  • 2 cups water
  • 1 Tbsp butter
  • 2 Tbsp Creme d’Coconut



In a large heavy pot or Dutch oven, heat the oil over medium heat.  Liberally season the pieces of lamb with salt and pepper, and add to the pot once the oil is hot enough.  Cook just enough to brown all sides the lamb, and remove from the pot. 

Add the onion and cook for about 5 minutes until translucent.  Add the garlic and ginger, and stir for a couple of minutes until coated in the oil and rendered lamb fat.  Add the tomatoes and wine, to deglaze the pot to get the stuck bits of lamb off of the bottom. 

Add everything else to taste, as well as the coconut, and bring to a boil.

Drop the heat to low, and simmer for 1.5 – 2 hours, stirring occasionally and tasting to adjust seasoning to your discretion. 

Meanwhile, prepare some Jasmine rice in the usual manner (1 cup rice:2 cups water, and add about 2 Tbsp of Creme d’ Coconut and 1 Tbsp butter to the rice and water before bringing to a boil.  Stir, cover, and leave to simmer for 20 minutes.



  • comment-avatar
    Carrie December 15, 2009 (7:53 am)

    This looks wonderful. I love the idea of adding coconut to the rice, too, so that the coconut flavor is all throughout the dish. Sounds so good and comforting!

  • comment-avatar
    Lauren December 15, 2009 (9:16 am)

    Thanks, Carrie! Glad you enjoyed it! I popped over to your blog and was very pleased with what I saw! Great blog and I’ll be sure to add it to my reader! 🙂

  • comment-avatar
    Annie December 15, 2009 (12:56 pm)

    Saw the pic on tastespotting – this dish looks fabulous!

  • comment-avatar
    tsavvy December 24, 2009 (11:13 am)

    Delicious! My hubby loves lamb curries and he heartily approved of this dish when we had it last night.

  • comment-avatar
    Lauren December 24, 2009 (11:29 am)

    Thanks for stopping by, Tsavvy! I’m glad you and your husband enjoyed it! I think I may have to make it again soon – it was one of my recent favourites!

  • Lauren’s Kitchen » Curried Chicken Salad Cups December 26, 2009 (5:42 pm)

    […] just eggrolls and wontons.  They can be filled with virtually anything tasty, BBQ pulled pork, Curried Lamb Stew, but for this appetizer, I decided to fill the wonton cups with some Curried Chicken […]

  • comment-avatar
    Grace Barr January 28, 2013 (11:00 pm)

    I made your recipe yesterday and it was great! It was so delicious. Thanks for the recipe and you can see my post about it here.
    I linked to you as well. Thanks for the recipe!

  • comment-avatar
    Molly Maguire December 21, 2013 (12:14 pm)

    I am making the recipe for the second time, I loved it so much the first time! I am only adding a small amount of orange zest this time, as the zest from an entire orange was too much for my taste. Thank you for posting this wonderful dish!