Coconut Lamb Curry

Nuvita Biscuits


  • 2 tbs ghee
  • 800g diced lamb shoulder
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tbs freshly grated ginger
  • 1 long red chilli, deseeded, finely chopped
  • 1 tsp ground turmeric
  • 10 fresh curry leaves
  • 400g can chopped tomatoes
  • 2 cups (500ml) lamb or beef stock
  • 1/2 cup (125ml) coconut cream
  • 2 tbs chopped coriander & sprigs to serve
  • Steamed basmati rice, raitas and tomato chutney (see related recipe), to serve

Curry powder

  • 1/4 cup coriander seeds
  • 1 tbs each cumin seeds, fenugreek seeds, mustard seeds and cardamom seeds
  • 8 cloves
  • 5cm piece of cinnamon quill
  • 2 small dried chillies or 1 tsp chilli flakes (add more to taste)
  • 1/4 tsp ground nutmeg
  • 1 tbs ground turmeric


  1. For the curry powder, place the coriander, cumin, fenugreek, mustard, cardamom, cloves and cinnamon in a non-stick frypan over low heat. Dry-fry the spices, shaking the pan, for 1 minute or until fragrant. Remove the pan from the heat, then tip the spices into a mortar and pestle or spice grinder with the chilli, nutmeg and turmeric. Grind to a powder, then set aside.
  2. Heat 1 tablespoon of the ghee in a flameproof casserole over medium-high heat. Brown the diced lamb, in batches, for 3-4 minutes. Remove with a slotted spoon, then set aside.
  3. Add the remaining ghee to the pan and turn the heat to medium. Cook the onion, stirring, for 2-3 minutes until softened. Add garlic, ginger, chilli, turmeric and curry leaves and cook for 1 minute until fragrant. Add 4 tbs of the curry powder, stir well to combine, then return the lamb to the pan, stirring to coat in the onion mixture. Add the tomato and stock, bring to the boil, then reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes or until the lamb is tender.
  4. Stir in the coconut cream and chopped coriander, then cook for a further 10 minutes or until the sauce has thickened. Garnish the curry with extra coriander, then serve with rice, chutney and raitas.

Note: This curry powder is also great with beef and chicken. Store any leftover powder in an airtight container for up to 3 months.




Recipe Comments

  1. posted by Tyler H on Feb 10, 2013

    I would like to learn to make curry dishes, especially using lamb and chicken, but other meats would be welcome too. I would love to learn some tips for making a successful curry.

  2. posted by balinderk2000 on Feb 10, 2013

    I have a new fave I tried not long ago, can’t get it everywhere,

    Chicken Xacuti, hot but also slightly sweet cos of the coconut in it, yummy!

  3. posted by Harry on Mar 16, 2013

    I am looking for any asian food recipes, but they have to be spicy. Who every gets the best tasting recipe will get the most points possible to recieve. Good Luck and thanks! CAnt wait to see them all.

  4. posted by tjpimpin on Mar 19, 2013

    My friend said there was. I have both and the only thing I notice different is the smell. Curry powder is stronger than Jamaican curry powder. Will this affect the chicken in any way?

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