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Air Fryer Sweet Lamb Curry with Pickled Salad - A Cozy, Bright Weeknight Dinner

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Curry:
  • 1.25 lb (560 g) lamb shoulder or leg, cut into 1-inch pieces
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 2 tbsp tomato paste
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chili flakes or mild chili powder (adjust to taste)
  • 1/2 tsp ground cinnamon
  • 1 cup (240 ml) full-fat coconut milk
  • 1/2 cup (120 ml) low-sodium chicken or vegetable stock
  • 1–2 tsp honey or brown sugar (to taste)
  • 2 tbsp neutral oil (avocado, canola, or light olive oil)
  • Kosher salt and black pepper
  • Fresh cilantro, chopped (for garnish)
  • Lime wedges, for serving
  • For the Pickled Salad:
  • 1 small cucumber, thinly sliced
  • 1/2 small red onion, very thinly sliced
  • 1 small carrot, peeled into ribbons or grated
  • 1/2 cup (120 ml) rice vinegar or apple cider vinegar
  • 1 tbsp sugar
  • 1/2 tsp kosher salt
  • 1/4 tsp red pepper flakes (optional)
  • To Serve:
  • Cooked basmati rice or warm flatbreads
  • Extra cilantro and lime

Method
 

  1. Make the quick pickled salad: In a bowl, whisk vinegar, sugar, salt, and red pepper flakes. Add cucumber, red onion, and carrot. Toss and set aside to pickle while you cook. Stir once or twice.
  2. Season the lamb: Pat the lamb dry. Toss with 1 tbsp oil, 1 tsp salt, 1/2 tsp black pepper, and half of the spice mix (garam masala, cumin, coriander, turmeric, chili, cinnamon).
  3. Preheat the air fryer: Set it to 390°F (200°C) for 3 minutes. Lightly oil the basket to reduce sticking.
  4. Air-fry the lamb: Spread lamb pieces in a single layer. Cook 8–10 minutes, shaking halfway, until browned with a little char on the edges. Work in batches if needed. Transfer to a bowl and cover loosely.
  5. Sauté aromatics (stovetop): In a medium saucepan, heat 1 tbsp oil over medium. Add onion with a pinch of salt. Cook 5–6 minutes until soft and lightly golden. Add garlic and ginger; cook 1 minute until fragrant.
  6. Build the sauce: Stir in tomato paste and the remaining spices. Cook 30–60 seconds to toast. Add coconut milk and stock, whisk smooth, and bring to a gentle simmer.
  7. Sweeten and balance: Add 1 tsp honey or brown sugar. Taste and add more if you prefer a sweeter profile. Adjust salt and heat as needed.
  8. Add the lamb to the sauce: Tip the air-fried lamb (plus any juices) into the sauce. Simmer on low for 5–8 minutes to marry flavors. The sauce should coat the lamb and thicken slightly.
  9. Finish: Squeeze in a little lime for brightness. Stir in chopped cilantro. Taste and adjust seasoning one last time.
  10. Serve: Drain the pickled salad lightly. Spoon curry over rice or with flatbreads. Top with more cilantro and a side of the salad. Add lime wedges for extra zing.