Lamb Curry

Nell Nelson's fabulous lamb curry is made with fragrant spices and creamy coconut. Why not invite your neighbours and friends and cook up a curry feast!
By Nell Nelson
Lamb Curry
  • Rating:
  • Serves: 30
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

  • 1/2 litres olive oil
  • 2.5 kg onions
  • 2.5 g canned chopped tomatoes
  • 200 g cloves garlic, chopped
  • 200 g ginger, chopped
  • 200 g chillies, chopped
  • 3 tbsp chilli powder
  • 3 tbsp turmeric
  • 3 tbsp salt
  • 2 tbsp ground cumin
  • 2 tbsp ground coriander
  • 5 kg boneless lamb, diced
  • 250 g coconut cream, coarsely chopped
  • 1 bunches fresh coriander, chopped

Method

1. Heat the olive oil in a very large pan and fry the onions until soft.

2. Add the tomatoes followed by the spices and the lamb. If using young lamb, it is not necessary to add water, but if the lamb is older, it may require some water.

3. Cover the pan and cook gently until the lamb is tender and the curry is a thick sauce.

4. Stir in the creamed coconut and fresh coriander just before serving.

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