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Lamb Curry

Prep Time 15 mins
Cook Time 1 hr 10 mins
Course Main Course
Cuisine Asian
Servings 2 people


  • 500 gm lamb
  • 2 large onions, thinly sliced
  • 2 cloves garlic, chopped
  • 1/2 tsp turmeric powder
  • 1 ginger, chopped
  • 2 stalks lemongrass
  • 330 ml coconut milk
  • 5 fresh red chillies
  • fresh coriander
  • 1 tsp Madras curry powder
  • 1 cinnamon stick
  • 1 tbsp olive oil, extra virgin
  • salt and pepper, to taste


  • Massage 1/2 tsp salt and pepper into the meat. Heat the extra-virgin olive oil in a large, thick-bottomed pot (which has a cover for use later) or Dutch oven on medium-high. Add lamb when the oil is hot and cook the pieces well on all sides until they change colour. Remove from the pan.
  • Sauté the onions until golden.
  • Add the chopped ginger to this along with the garlic and cook the mixture until the raw smell disappears.
  • Stir in the coconut milk, lemongrass, chillies and cinnamon stick. Add the lamb and mix it well. Let it cook for 5 minutes and add water.
  • Add chopped coriander leaves along with the Madras curry powder. Give it a quick stir.
  • Cook for another 30 minutes to ensure the lamb is tender and perfectly juicy.
  • Serve hot with basmati rice.
Keyword curry, lamb