Lamb Curry

Serves 4 

lamb curry


  • 500g lamb shoulder,

  • 2 white onions diced

  • 2 cloves garlic

  • 1” fresh ginger 

  • 2 tsp each ground cumin, coriander and turmeric

  • 1 green chilli

  • 400g chopped tomatoes

  • 400ml fresh lamb stock

  • 1⁄2 tsp black peppercorns

  • 4 cardamom pods

  • 1 dried cinnamon stick

  • 2 tbsp coconut cream

  • Fresh coriander

  • Coconut oil


  •  In a large pan, heat 1 tbsp coconut oil. Chop the onions, garlic and ginger and fry in the oil until golden brown. Remove to a bowl.

  • Heat another tbsp of the oil in the pan and fry the lamb until browned all over. Add the ground spices and chopped chilli and cook for 5 mins.

  • Add the lamb back to the pan, then add the tomatoes and stock. Mix well to remove any bits stuck to the bottom of the pan.

  • Add the peppercorns, cardamom and cinnamon to the pan, bring to a boil then reduce the heat and simmer for 1hr.

  • If the liquid is thin after this time, rapidly boil to reduce down. When ready to serve, stir through the coconut cream and coriander. Serve with green vegetables or brown rice.