Slow-Cooked Comfort · Bulk-Friendly Family Dinner
A gently spiced, slow-cooked coconut lamb curry that fills the whole house with the smell of toasted spices, with meltingly tender lamb in a rich, golden coconut sauce.
It is gluten free, dairy free and made for bulk cooking, so you can feed a crowd tonight and freeze the rest. This is a free recipe from me, exclusive to the blog.
This is real-food cooking at its most comforting. The base starts with whole coriander, cumin and fennel seeds, dry roasted and milled fresh so the spice is fragrant rather than dusty, then onion, garlic and warming turmeric and nutmeg. Because we are slow cooking, you can use cheaper cuts of lamb and let time do the work, turning them soft and full of flavour.
It makes eight generous serves, so it is perfect for a big family or for guests, and if you do not need it all at once, simply freeze in portions and defrost on demand for quick weeknight dinners. It is kind on your wallet and kind on your body, and it is perfectly suitable for kids. To up the spice factor, add some fresh chilli.
The sauce gets its depth from full-fat coconut milk loosened with water, and its savoury backbone from a spoonful of Stock Concentrate. If you love this slow-cook-it approach, you will feel right at home in Everyday Thermo Cooking, my collection of over 100 easy, real-food recipes for the Thermomix, with a whole section on using your Thermomix to prep everything and then slow cook it.
The cookbook
Over 100 easy, satisfying recipes built on real-food ingredients, from everyday dinners to entertaining and clever leftovers. If you love this curry, its slow-cooking section is full of prep-then-slow-cook favourites just like it.
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Let's Cook
Coconut Lamb Curry (for Thermomix)
Serves 8 · Gluten free, dairy free, nut free, soy free · Thermomix or thermo cooker
Ingredients
Perfectly suitable for kids. For a bigger hit of heat, add extra fresh chilli to serve.
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Over 100 easy, real-food recipes for the Thermomix, with a whole slow-cooking section to explore.
Shop now →Method
Preheat the oven to 160°C.
Place the coriander, cumin and fennel seeds in the TC bowl and dry roast 10 min / Varoma / speed 1.
Mill the toasted seeds for 10 sec / speed 10.
Add the onion, garlic, turmeric, nutmeg and chilli, then chop 6 sec / speed 5. Scrape down the sides.
Add the coconut oil and saute 10 min / Varoma / speed 1.
Add the coconut milk, stock concentrate and water, then mix 10 sec / speed 3.
Place the lamb in a large casserole dish and pour over the coconut mixture. Cover with a tight-fitting lid and cook 2 hours.
Remove the lid and cook a further 1 hour, until the lamb is tender and the sauce has reduced.
Serve the curry topped with flaked coconut, coriander, fresh chilli and a squeeze of lime juice.
To serve
Spoon over steamed rice and finish with flaked coconut, fresh coriander, sliced chilli and a squeeze of lime. Freeze any leftovers in portions for effortless weeknight dinners.
Watch & cook along
Press play for more of my fresh, fast thermo cooking, then come back and get this curry in the oven.
One pot of curry, a freezer full of dinners
If you loved this curry, there are over 100 more real-food favourites waiting in Everyday Thermo Cooking, including a whole slow-cooking section, the cookbook readers reach for again and again.
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