Welsh Lamb and Coconut Yogurt Curry

Our luxurious and tasty Greek style coconut yogurt has a thick, luscious texture that is perfect for enjoying on its own or as a cooking ingredient. Add to curries or desserts to add a subtle and delicious creaminess to your dishes.

Try our mouthwatering Welsh lamb and coconut yogurt curry.


  • 2 boneless Welsh lamb breasts
  • 450g Llaeth y Llan Greek style coconut yogurt
  • vegetable oil, butter, or ghee
  • 2 x onions
  • 2 teaspoons curry powder
  • 1 teaspoon nutmeg
  • 1 teaspoon dry cumin
  • 1 teaspoon dry coriander
  • 1 teaspoon dry turmeric
  • 1 teaspoon chilli powder
  • ½ teaspoon dry ginger
  • 4 garlic cloves
  • 400 g chopped tomatoes.
  • 750ml water
  • fresh coriander for garnish
  • basmati rice


  1. Dice the Welsh lamb to your preferred size. In a medium bowl, add the lamb and the Llaeth y Llan coconut yogurt and massage into the lamb. Cover the bowl with clingfilm and allow to marinate in the fridge for 2-4 hours. Dice the onions and garlic.
  2. Take the lamb from the fridge, preheat a large frying pan and add the vegetable oil. Add all the dry spices and gently stir for 1 min ensuring not to burn the spices, then add the onion and garlic and allow to cook until fragrant.
  3. Add the lamb and marinated sauce to the pan and stir in until the spices, onion and garlic are well mixed.
  4. Add the chopped tomatoes and water then bring to the boil, stirring occasionally.
  5. Reduce to a low heat and cover with a lid, simmer for about 2 hours or until the lamb is tender, adding small amounts of water as the sauce reduces.
  6. Cook the basmati rice and serve the curry with extra coconut yogurt and chopped coriander.

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