Waitrose and Partners
Warming coconut lamb curry

Warming coconut lamb curry

This delicious curry makes a wholesome and fragrant meal. The amchoor in it is made from dried, powdered green mangoes and is used widely in north Indian cooking to lend fruity tartness to recipes without upping the moisture content too much.

4.5 out of 5 stars(2) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook1 hr 30 mins
  • Total time1 hr 45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 520g diced lamb shoulder
  • 180g jar Cooks' Ingredients Madras Paste
  • 30g Cooks' Ingredients Turmeric
  • 1 tbsp ghee or vegetable oil
  • 2 onions, sliced
  • 4 essential Waitrose Red Peppers, deseeded and cut into chunks
  • 400ml coconut milk
  • ½ lamb stock cube
  • 1 tsp Cooks' Ingredients Amchoor
  • 28g coriander, roughly chopped
  • 2 250g packs Tilda Pilau Basmati Rice


  1. In a bowl mix the lamb with 3 tbsp of the curry paste. Cover and leave to marinate for 30 minutes, or in the fridge for up to 3 hours. Peel and finely grate the turmeric.

  2. Heat the ghee or oil in a wide flameproof casserole or large saucepan and fry the lamb in batches until lightly browned. Transfer to a plate. Add the onions and peppers to the pan, and fry gently for 10 minutes to soften.

  3. Return the lamb to the pan with the coconut milk, remaining curry paste and turmeric. Crumble in the stock cube and add 150ml water. Bring to a gentle simmer. Cover and cook on the lowest heat for about 1 hour or until the lamb is very tender and cooked through.

  4. Sprinkle in the amchoor and half the coriander. Cook for a further 15 minutes, uncovered until the juices have thickened slightly. Meanwhile, cook the rice according to the pack instructions. Sprinkle the curry with the remaining coriander and serve with the rice.


Typical values per serving when made using specific products in recipe


3,319kJ/ 794kcals



Saturated Fat












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