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Le Chaudron recipe

Curry d'agneau

Lamb curry with coconut

⏱ 90 minServes 6Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

  • 1.2 kg (2.6 lb)lamb shoulder, in 4 cm / 1½ in cubes
  • 400 ml (1⅔ cups)coconut milk
  • 400 g (14 oz)canned crushed tomatoes
  • 2yellow onions
  • 5 clovesgarlic
  • 4cm (1½ in) fresh ginger
  • 4 tbspred or massaman curry paste
  • 3 tbspcoconut oil
  • 500 ml (2 cups)chicken stock
  • 2 tspground cumin
  • 2 tspground coriander
  • 1 tspturmeric
  • 1 tspgaram masala
  • 1cinnamon stick
  • 4 leavesmakrut limemakrut lime
  • 1bunch of fresh cilantro
  • 2limes
  • 1 tspfine salt
  • 1 tspfreshly ground pepper
  • 1.2 kg (2.6 lb) lamb shoulder, in 4 cm / 1½ in cubes
  • 400 ml (1⅔ cups) coconut milk
  • 400 g (14 oz) canned crushed tomatoes
  • 2 yellow onions
  • 5 cloves garlic
  • 4 cm (1½ in) fresh ginger
  • 4 tbsp red or massaman curry paste
  • 3 tbsp coconut oil
  • 500 ml (2 cups) chicken stock
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1 cinnamon stick
  • 4 leaves makrut lime makrut lime
  • 1 bunch of fresh cilantro
  • 2 limes
  • 1 tsp fine salt
  • 1 tsp freshly ground pepper
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large 5 L (5 qt) cast-iron Dutch oven1 chef’s knife1 wooden spoon1 cutting boardGaram masalaBlack peppercorns

03 — Method

  1. Take the lamb out 30 minutes ahead and season generously.
  2. Thinly slice the 2 onions. Remove the germ from the 5 garlic cloves and chop them. Finely grate the 4 cm (1½ in) piece of peeled ginger.
  3. Heat the 3 tbsp of coconut oil in the large cast-iron Dutch oven over high heat and brown the lamb in batches, 8 minutes.
  4. Set aside. Cook the onions over medium heat for 8 minutes until golden. Add the garlic and ginger and cook 1 minute, stirring constantly.
  5. Stir in the curry paste, cumin, coriander, turmeric and garam masala and toast for 2 minutes — this gives the curry depth.
  6. Return the lamb and stir for 2 minutes to coat.
  7. Add the chopped tomatoes, hot chicken stock, cinnamon stick and makrut lime leaves. Bring to a simmer, cover and cook over low heat for 1 hr 30 min.
  8. Stir in the coconut milk 30 minutes before the end. The sauce should coat a spoon and the meat be very tender. Squeeze in the limes and sprinkle generously with cilantro.

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CategoryMain dishes