top of page

Mild and Easy Lamb Curry

Potted Prawns

This is one of those curries which isn't hot, just flavourful and deliciously creamy, a winner for all the family, especially the cook because it's so effortlessly simple to put together

Potted Prawns


  • 1 tbsp. coconut or vegetable oil

  • 500g diced shoulder of lamb

  • 3 onions, diced

  • 3 cloves of garlic

  • 1 tsp. curry powder

  • 1 tsp. ground cumin

  • 2 tsps. ground coriander

  • 1 tsp. turmeric

  • 1 tsp.  freshly grated nutmeg

  • 2 fresh tomatoes, roughly diced

  • 1 400g can coconut milk

  • salt and pepper


  • Melt the coconut oil (or the vegetable oil) in a saute pan or saucepan with lid 

  • Brown the lamb and set it aside

  • Using the same pan (unwashed) gently saute the onion with a little salt in the oil until opaque, adding a little more of the oil to do so if you need to.

  • Grate in the garlic and add all the spices.  Stir round for a minute or so until fragrant

  • Add the fresh tomato, the coconut milk and the lamb.  Stir well to combine.

  • Clamp on the lid, turn the heat down and simmer very gently on the hob for about an hour and a half, or until the lamb is meltingly soft.

  • Serve with rice

bottom of page