This Ground Lamb and Mint Curry is the FABULOUS result of having too much fresh mint in the house. I had mint. I needed to use it. I had lamb. I wanted to use it. Everyone knows these two make for a winning combo – so you know this is going to be a winning dish. I added some tasty spices like paprika, fennel, and coriander to make this minty curried dish a little more exotic. I also mixed in some diced tomatoes, which added sweetness and serrano pepper for some heat.
So… the reason we had a lot of mint in the house? My hubby, Roby, decided to make a mango-mint cocktail for my recent 28th birthday celebration (Here’s a pic on my instagram of him making it. Isn’t he handsome?). Lucky for us – he overestimated the amount of mint he needed (random aside: you know what I don’t get… why mint is somewhat expensive to buy and yet supposedly super easy to grow? I need to try to grow my own mint).
Moving on… to make this dish, brown some onions in a saute pan and then add ginger, garlic, serrano pepper, and spices. Add tomatoes, then ground lamb. Once the lamb is almost done, add the creamy mint sauce and cook for several more minutes. Just a heads up, while this recipe calls for coconut milk – know that you won’t actually taste the coconut. The spices mask the flavor, and so adding the milk gives this dish a creamy flavor – it’s delicious.
This lamb and mint curry is awesome with my paleo naan flatbread. You can make both the naan and this curry with ONE can of full-fat coconut milk (because you need a total of 1 and ¾ cup to make both). Yep, I try my best to be awesome for you guys.
Ingredients
- 1 tablespoon avocado oil or fat of choice
- 1 onion diced
- 5 cloves garlic minced
- 2 inch-knob ginger minced
- 1 serrano pepper minced
- 1 teaspoon salt adjust to taste
- ½ teaspoon paprika
- ½ teaspoon fennel powder
- ½ teaspoon coriander powder
- ¼ teaspoon black pepper
- ¼ teaspoon Kashmiri chili powder or Pinch of cayenne
- 1 can organic diced tomatoes
- 1 large handful fresh mint
- ¾ cup coconut milk
- 1 pound ground lamb
Instructions
- Add oil and onions to a dutch oven or heavy pot over medium heat.
- Saute the onions for 15 minutes, or until they turn golden brown. Then, add the garlic, ginger and serrano pepper. Stir-fry for a minute.
- Add the spices, stir-fry, then add the tomatoes. Mix well and cover the pot for 5 minutes.
- While that’s cooking – combine the coconut milk and fresh mint in a blender – and blend. Set the sauce aside for now.
- Add the ground lamb to the pan and once it’s completely browned and cooked through, add the mint sauce you just made.
- Cook for another 5 or so minutes, garnish with more mint and serve.
Ashley says
This is a deceptively simple and quick recipe made with straightforward and uncomplicated ingredients that yields such a delicious dish. Our family loves it! Thank you for such a wonderful recipe.
Ayuri says
Where to buy lamb from? I’m in pittsburgh. Thanks!!
Ashley - My Heart Beets says
Hi Ayuri! I’m in Pittsburgh too 🙂 You can get ground lamb from Whole Foods!
Anna says
This was very good and easy to make. I doubled the recipe to have left overs but it became a bit too soupy with the extra can of coconut milk so next time I’ll still only add just the one can even if I double the rest. Also, the grocery store was out of fresh mint so I subbed fresh basil and it was very nice. I hope to try with mint soon.
Ashley - My Heart Beets says
Anna, glad you liked it!
Emma says
Hi Ashley, this turned out awesome! I love your recipes and make them all the time. Ground lamb was on sale and I hoped you had a recipe for it with mint—this was perfect! Out of preference, I added a can of tomato paste instead of tomato chunks and used a full can of coconut cream for the remaining liquid. Turned out super rich and creamy. I paired it with your delicious instant pot mint pulao. It wasn’t easy tracking down enough mint for both recipes, but totally worth it! Planted some spearmint seeds, hopefully they will grow. Thanks for all you do!
Ashley - My Heart Beets says
Emma, that’s so great to hear! I’m glad you liked this recipe – thanks for letting me know how it turned out for you! 🙂
Leighanne says
THE SHORT:
I’m so confused. This recipe sounded AWESOME and then, well – if one has never had curry before, one *might* enjoy it…. otherwise there is absolutely no circumstance in which this would satisfy. Honestly this was a waste of my produce and $9 pound of ground lamb.
THE LONG:
We were able to salvage this only because we’ve cooked literally hundreds of Indian dishes –
So do yourself a favor, and follow these recipe adjustments:
Take an additional ten minutes to saute an extra onion with a reasonable amount of cumin seed, garam masala, chili pepper and hot oil until browned, then incorporate a 6 oz can of tomato paste; 1 tsp yellow curry; 1/2 tsp turmeric; 1/2 tsp brown mustard (dry) + dried cilantro to taste, then add 3 TBS yoghurt (one TBS at a time, sizzling the water off between dollops). Once things have melded, incorporate above mixture into the existing recipe.
My Heart Beets says
Hi Leighanne, this is meant to be more of a fusion dish, not an Indian one. Also just so you know, curry powder isn’t actually Indian. Glad you were able to make it work for you though.
David Barry says
This was outstanding. I used backyard mint and had it over cauli rice sautéed with red onions and Kalamata olives. Packed with flavor.
My Heart Beets says
David, that’s so great to hear! I’m glad you liked it 🙂
Sarah S says
So tasty! This quickly became one of my go-to weeknight meals when I get home late and crave something quick and nourishing. You’re a culinary genius, lady. Thank you!
My Heart Beets says
Awesome!! Thanks, Sarah 🙂 I’m so glad you like it!!
Sarah says
Tremendous, easy, tasty recipe! Thanks for saving my weekend when my fridge was practically bare save some mint and ground lamb!
My Heart Beets says
Sarah, that’s awesome! So happy to hear that you liked it 🙂
Emily says
This is awesome!! I make it regularly and have given the recipe out to several friends who also have made it and loved it! Quick, easy, healthy, and tasty. This is a total win.
My Heart Beets says
Emily, thanks for sharing my blog with your friends!! So happy to hear you like the recipe 🙂
Cindy says
Fast and flavorful recipe – thank you Ashley! I used mint from my garden (very easy to grow but be sure to contain it, as it spreads like a weed). It’s a great weeknight recipe that’s would also be tasty and different for company. I had it with your naan (I keep extra in the freezer when I make a batch) and hubby had it over rice. A keeper that we will make again (and again).
My Heart Beets says
Cindy, I’m so glad you liked it! Thanks for letting me know how it turned out for you 🙂
Stefanie Foster says
Just made this with fresh mint, pepper and tomatoes from my garden! It came together quick and easy (easily under 30min for the whole shebang). Very tasty! I featured your blog on a list of my favorite food blogs on my site! So great to find paleo Indian recipes – usually, I’m making modifications to my cookbook recipes – so I appreciate you’ve already done it for me!
My Heart Beets says
Stefanie, glad you liked it! And, thank you 🙂
Kareena says
Hi
Can I know how long it takes to cook ground lamb?
Soozy says
Cook it until the meat is brown!
Kareena says
Hi
I’m going to cook lamb for the first time. Can I know how long does it take to cook lamb and how do I know when it’s cooked?
Soozy says
Wow – just made this last night! It was amazing and so incredibly easy to put together. We made naan and also some cauli-rice seasoned with paprika, cumin, coriander and pepper. THANK YOU!
My Heart Beets says
Soozy, that’s great!! Thank you for letting me know how it turned out 🙂
awix says
“Wow” is the only way I can properly describe this dish. Instead of making it with ground lamb, I used a leftover lamb roast that was in need of some doctoring up. It was a massive success! I loved the fresh flavor of the mint mixed in with the rich curry. One of the best lamb curries I have ever had 🙂
My Heart Beets says
Wow, thanks! So glad you liked the recipe 🙂 Hope you’ll let me know if you try any other recipes on my blog!
Stacy says
This was so delicious! The fennel is such a nice touch. The flavors balance so nicely. When I finished cooking this, it looked a little too watery. But thanks to the coconut milk, the sauce takes on a nice creamy texture once it’s been off the heat for a bit. I’m eating it for lunch now with some coconut lime cauliflower rice.
Well done! Your blog has quickly become one of my favorites!
My Heart Beets says
Thank you, Stacy! Glad you liked the dish 🙂
Casey says
Hi, I am planning on making this tonight but was wondering if I can substitute something I can find at my local grocery store for the Kashmiri chili powder? Thank you!
P.S. Cant wait to try this AND the naan!!!
My Heart Beets says
Hi Casey, you can use cayenne but be sure to use less as it’s spicier than the Kashmiri chili powder. Let me know how it turns out for you!
Julia says
Made this recipe. It was very delicious. It’s definitely a dish I will make often. Thanks for posting.
My Heart Beets says
Julia, that’s wonderful! I’m so glad you liked the recipe 🙂