20-Min Lamb Kurma
Malaysian-style lamb curry with coconut and aromatic spices, finished in under 30 minutes. Tender lamb in a fragrant, creamy sauce—no slow braise needed.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 38g
Ingredients
- 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
- 1 medium yellow onion, sliced thin
- 13.5 oz coconut milk, full-fat
- 3 tbsp Malaysian curry paste (store-bought)
- 8 oz potatoes, peeled and cut into 1-inch cubes
- 1 whole lemongrass stalk, cut into 2-inch pieces
- ½ whole lime (juiced)
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add lamb cubes and brown without stirring for 2 minutes, then turn and sear another 2 minutes.
- 3
Stir in onion and curry paste, cooking until fragrant and onion softens, about 2 minutes.
- 4
Pour in coconut milk, add potatoes and lemongrass, bring to a low boil, then simmer 12 minutes.
- 5
Squeeze in lime juice, taste, and add salt and pepper as needed.
- 6
Sprinkle cilantro over the top and serve hot with rice.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- knife
- wooden spoon
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