Lamb Kurma
Creamy Malaysian curry with tender lamb, coconut milk, and warm spices — ready in 15 minutes. Serve over rice for a weeknight dinner that tastes like you've been cooking all day.
- Total time
- 15 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 1 can (13.5 oz) coconut milk
- 3 tbsp red curry paste (Malaysian or Thai)
- 1 medium onion, sliced
- 8 oz potato, cut into 1-inch cubes
- 1 tbsp fish sauce
Instructions
- 1
Heat 1 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add lamb in a single layer and sear without stirring for 2 minutes until the bottom browns.
- 3
Stir in curry paste, onion, and potato. Cook for 1 minute until fragrant.
- 4
Pour in coconut milk and fish sauce. Bring to a simmer over medium heat.
- 5
Simmer uncovered for 8–10 minutes until lamb is tender and potato is cooked through.
- 6
Taste and adjust salt and heat with a pinch of sugar if needed. Serve hot over rice.
Tools you’ll need
- 12-inch skillet or large saucepan
- cutting board
- knife
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