Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chilli lamb & coconut curry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chilli lamb & coconut curry

    • Preparation time: 10 minutes
    • Cooking time: 60 minutes
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    2 tbsp sunflower oil
    500g diced Welsh lamb leg steak
    1 large onion, finely chopped
    2 cloves garlic, finely chopped
    1 tbsp Cooks’ Ingredients Frozen Chopped Root Ginger
    2 tsp ground coriander
    1 tsp ground cumin
    1 red chilli, deseeded and finely chopped, plus extra for optional garnish
    200ml beef stock
    250g pack chestnut mushrooms, halved
    160ml can coconut cream
    3 tbsp natural yogurt
    Juice of ½ lemon
    1 tsp garam masala
    28g pack fresh coriander, chopped


    1. Heat half the oil in a flameproof casserole and add the lamb. Brown on all sides then remove with a slotted spoon. Add the remaining oil to the casserole and tip in the onion, garlic and ginger. Cook over a medium heat for a couple of minutes until softened but not browned.

    2. Return the lamb to the pan and add the spices, chilli and seasoning. Cook for a minute, stirring, then add the stock. Bring to the boil, cover, and simmer gently for 45 minutes until the lamb is nearly tender, stirring occasionally.

    3. Add the mushrooms, coconut cream, yogurt and lemon juice and simmer for a further 10 minutes uncovered, until the mushrooms are cooked and the sauce is creamy. Stir in the garam masala. Divide between 4 bowls, scatter with the coriander and garnish with chilli (if using), and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars