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Spicy Coconut Lamb Stew

Spicy Coconut Lam Stew, made with garam masala and Noubess Hot and Spicy Herb Sauce.
Course Dinner
Cuisine Indian
Keyword easy dinner recipe, lamb dinner, Lamb recipe
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4


  • 6 pounds lamb shoulder blade chop about 4 blades
  • White vinegar lemon or lime juice to clean meat
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 1 teaspoon garlic minced
  • 1 tablespoon fresh ginger peeled and minced
  • 2 tablespoons garam masala
  • 1 ½ teaspoon sea salt or to taste
  • 2 tablespoons Noubess Hot and Spicy Herb Sauce
  • 2 ½ cup coconut milk


  • Clean meat with vinegar, lemon or lime juice. Rinse well and pat dry. In a large, heavy nonstick frying pan over high heat, warm oil. When the oil is hot, add a few of the lamb pieces
  • and sear until they are lightly brown but not cooked through, about 2 - 3 minutes each sides.
  • Remove from pan and set aside on a platter. Repeat in batches with remaining meat pieces.
  • In the same pan, add onion, garlic, ginger, garam masala and cook for 2 – 3 minutes. Add Noubess Hot and Spicy Herb Sauce and stir to mix.
  • Add lamb pieces and coconut milk. Mix gently and well.
  • Bring to a boil over high heat. Reduce the heat to low, cover and simmer until the meat is tender enough to be broken apart with a utensil. Cooking time may be about 1 hour 15 minutes or 1 hour 30 minutes. Season to taste and serve with rice preferably.


Season with salt to taste. Sodium content added is minimal.
Best to leave fat from lamb pieces for the meat to properly sear.
Serve with white rice preferably, but any other grains will do.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg