Sri Lankan Lamb Curry

Bring the aromatic and distinct flavours from your local takeaway into your home with this easy, authentic Sri Lankan lamb curry recipe. Adjust the amount of chilli to suit your level of spice, and if you can't find roasted curry powder, simply toast some curry powder in a dry frying pan for a few minutes to release the aromas from the spices. This curry is best when made the day before to let the flavours develop, and it freezes very well so you can cook up a batch. Serve with rice and homemade tomato and onion salsa for a flavoursome family meal.


Serves 6-8

2kg diced lamb shoulder

For the marinade

400ml coconut milk

2tbsp roasted curry powder

1tsp chilli powder

6 cardamom pods, crushed

3 garlic cloves, grated

1 cinnamon stick

For the curry

2tbsp vegetable oil

2 onions, roughly chopped

3tbsp roasted curry powder

2tbsp black mustard seeds

1tbsp chili powder

4 tomatoes, roughly chopped

400ml coconut milk


  1. Place all the marinade ingredients into a large bowl with the lamb, mix well and leave overnight in the fridge.

  2. To make the curry, heat the oil in a large casserole dish over a medium high heat and fry the onions until they start to colour, add the spices, cook for a minute, then add the tomatoes and cook for a further minute.

  3. Add the lamb with the marinade and some seasoning to the casserole dish and stir well.

  4. Preheat a Miele Oven on Conventional Heat 150˚C, place the casserole dish onto the wire rack and cook uncovered for 3 hours.

  5. Check the seasoning and serve.

About the Author

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