Alive and Cooking

Lamb Curry

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1 kg lamb leg cubed
1 brown onion chopped
1 stick of celery finely diced
3 medium potatoes peeled and cubed
2 carrots, cubed
1 green capsicum cubed
2 tsp crushed garlic
2 tbsp curry powder
800ml-1 litre litres of water
1 can coconut cream
4 chopped tomatoes
1/2 Cup coriander leaves
Extra light olive oil


1. Coat lamb cubes with curry powder

2. In a hot fry pan, splash oil, seal the cubed lamb until lightly browned

3. Toss in the onion, garlic, celery, potatoes, carrots, capsicums and fry till vegies are softened.

4. Add the coconut cream to the pan, pour over water and bring to a boil then turn down to simmer and for one hour.

5. After one hour slide in the tomatoes, bring curry back to a boil then stir in coriander leaves and serve on steamed rice

Lamb Curry