Coconut Lamb Curry (GF) (DF)

Coconut Lamb Curry

This hearty coconut lamb curry is the perfect meal for a cold winter night. It is a fairly dry and spicy curry, so if you’re a little shy of chili do beware and make sure to only add as much as you can handle or keep a glass of milk or yoghurt handy. But if you do like a curry that will clear your head, this juicy lamb curry is perfect for you. Best served with rice; I often opt for brown rice because I like the nutty flavour to compliment the curry.


  • 1 onion (diced)
  • 1 tsp minced garlic
  • 6 cardamom pods
  • 1/2 tsp turmeric
  • 1 tsp curry leaves (or curry powder if easier)
  • 1 tsp ground chilli
  • 1/4 tsp cinnamon
  • 1 tsp ground coriander seeds
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp white pepper
  • pinch of ground cloves
  • 2 bay leaves
  • 1tbsp olive oil
  • 2 x 400ml cans of coconut milk
  • 400-500grams of lamb (preferably chops on the bone)
  • 2 potatoes (pealed)
  • 1/2 cup water


  • Heat oil in a large stock pot on medium heat. Once the oil thins out, add the diced onions and garlic to the pot and cook until the onions start to become translucent.
  • Whilst the onions are sauteing, cut the lamb chops up into diced pieces approximately 3cm by 3cm. Make sure to keep some pieces with the bone in (the bone adds flavour to the curry). And cut the peeled potato into similar sized pieces.
  •  Once the onions are ready, turn the heat down and add all of the herbs and spices to the pot. Stir for approximately one minute until well combined.
  • Add the lamb and potatoes to the pot and stir until all the potatoes and lamb are well seasoned. Turn up to a medium heat and brown the lamb by cooking for approximately 5 minutes whilst stirring every minute or so.
  • Add the water and coconut milk to the pot (the liquid should easily cover all of the lamb and potatoes) and bring to the boil stirring occasionally.
  • Turn the heat down once the curry reaches boiling point. Turn the heat down to a low-medium level and allow to simmer for 45-60 minutes (the longer you allow this to happen the richer flavour you will get). Make sure you stir the curry approximately every 10 minutes and do not let the curry burn at the bottom of the pan.
  • Serve with rice once ready.