Lamb Curry

Lamb Curry

Lamb Curry is great tasting and easy to make. Try this one for your family dinner, you won't be disappointed.


  • 1 3/4 pounds Earls lamb neck or shoulder, cut into 1 inch cubes after removing fat
  • canola oil, to taste
  • 2 garlic cloves, chopped
  • 1 tablespoon Ground ginger
  • 2 chopped onions
  • 1 tablespoon curry powder, or to taste
  • 1 can (14 oz) coconut milk
  • water (sufficient quantity)
  • 3 potatoes, large chunks
  • 1 cup cauliflower, large chunks
  • 1/4 cup green peas, fresh or frozen
  • 2 diced tomatoes


Salt and pepper the lamb. In a heavy pan, heat the canola oil on medium-high and brown the cubes of meat a few at a time. Remove lamb, then brown the garlic with ginger and onions. Re-add the lamb with curry powder, mixing well and basting with coconut milk. Bring to a boil, then cover and simmer 30 minutes on low heat. Add the potatoes, cauliflower, and enough water to immerse the ingredients. Bring to a boil and cover, stirring regularly until the meat is tender. Five minutes before the end of cooking, add the tomatoes and green peas. Sprinkle with chopped coriander and mint, and serve with basmati rice seasoned with cinnamon, cardamom, and clove.