Capsaicin Free Lamb Curry with Coconut and Mango
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(6)
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Learn more →Ingredients
4 servings
For the curry
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1½ tsp ground cumin
- 1½ tsp ground coriander
- 1 tsp ground turmeric
- ½ tsp ground cardamom
- 1½ lb boneless lamb shoulder, cut into 1½-inch cubes
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup chicken broth
- 1 tbsp apple cider vinegar
- 2 medium carrots, peeled and cut into ½-inch rounds
- 1½ cups fresh mango, cut into ¾-inch cubes
- 1 tsp salt, plus more to taste
For serving
- 2 cups jasmine rice, cooked according to package directions
- ¼ cup fresh cilantro leaves, roughly torn (optional)
Instructions
- 1
Heat the coconut oil in a large Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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