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Lamb Curry with Coconut Milk

As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well, so make the curry in large quantities (the cooking time will still be the same) and freeze in meal-sized portions for those evenings when you can’t be bothered to cook.

6 people

Ingredients

  • 1 kg shoulder of lamb, diced

    1 tablesp. rapeseed or olive oil

    1 onion, peeled and chopped

    2 level tablesp. curry powder or paste

    2 garlic cloves, peeled and crushed

    3cm piece of fresh ginger, peeled and grated

    400g tin chopped tomatoes

    100ml chicken or vegetable stock

    1 teasp. brown sugar

    Salt and freshly ground black pepper

    160g coconut milk

    Zest and juice of 1 lime

    1-2 tablesp. chopped fresh coriander

    50g cashew nuts, chopped

Main

  • 1 kg shoulder of lamb, diced

    1 tablesp. rapeseed or olive oil

    1 onion, peeled and chopped

    2 level tablesp. curry powder or paste

    2 garlic cloves, peeled and crushed

    3cm piece of fresh ginger, peeled and grated

    400g tin chopped tomatoes

    100ml chicken or vegetable stock

    1 teasp. brown sugar

    Salt and freshly ground black pepper

    160g coconut milk

    Zest and juice of 1 lime

    1-2 tablesp. chopped fresh coriander

    50g cashew nuts, chopped

Method

Heat half the oil in a large heatproof casserole dish. When really hot quickly brown the lamb, in batches, until brown. Set aside.

Add onions to the same casserole dish with the remaining oil and cook for 1-2 minutes. 

Add the curry powder or paste, garlic and ginger, stir and cook for 2 minutes before adding back the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for an hour on a low heat, stirring from time to time.

Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Stir through the lime zest and juice. Taste and season.

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Method

Heat half the oil in a large heatproof casserole dish. When really hot quickly brown the lamb, in batches, until brown. Set aside.

Add onions to the same casserole dish with the remaining oil and cook for 1-2 minutes. 

Add the curry powder or paste, garlic and ginger, stir and cook for 2 minutes before adding back the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for an hour on a low heat, stirring from time to time.

Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Stir through the lime zest and juice. Taste and season.

Serving Suggestions

Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.

Lamb Curry with Coconut Milk