Ceylon Lamb Curry Recipe

PREP: 20 mins COOK: 90 mins Add to My Favourites

Try a great fakeaway with our Ceylon lamb curry. Top with some fresh coriander and nuts and serve with basmati rice or naan bread for a taste of paradise.

98 Ratings


serves 6

  • 1 kg lamb shoulder cubes
  • 2 tablespoons sunflower oil
  • 1 onion, chopped
  • 2 level tablespoons curry powder or paste
  • 1 tin chopped tomatoes (400g)
  • 200 ml hot lamb stock
  • 1 teaspoon brown sugar
  • Salt and pepper
  • 250 ml coconut milk
  • 1-2 tablespoons chopped fresh coriander
  • 100 g cashew nuts or almonds, chopped


Step 1

Heat half the oil in a large heatproof casserole. When really hot quickly brown the lamb, in batches, until brown. Set aside.

Step 2

Add onions to the same casserole with the remaining oil and cook for 1-2 minutes. 

Step 3

Add the curry powder or paste and stir for 2 minutes before adding the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for 1 hour on a low heat, stirring from time to time.

Step 4

Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Adjust the seasoning.

Step 5

Serve hot, garnished with the coriander and cashew nuts (or almonds). Accompany with basmati rice or naan bread.

Chef's Tip

As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well, so make the curry in large quantities (the cooking time will still be the same) and freeze in meal-sized portions for those evenings when you can’t be bothered to cook.

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