Welsh Lamb Coconut Yogurt Curry

Prep Time: 30 mins | Marinating Time: 2 – 4 hours | Cook Time: 2 hours | Servings: 4


  • 2 boneless Welsh Lamb Shoulders
  • 450g Llaeth Y Llan Coconut Yogurt
  • Vegatable Oil, Butter or Ghee
  • 2 x Onions
  • 2 tsp Dry Curry Powder
  • 1 tsp Nutmeg
  • 1 tsp Dry Cumin
  • 1 tsp Dry Coriander
  • 1 tsp Dry Turmeric
  • 1 tsp Dry Chilli Powder
  • ½ tsp Dry Ginger
  • Salt & Pepper to taste
  • 4 x Garlic Cloves
  • 1 tin Chopped Tomatoes
  • 750ml Water
  • Fresh Coriander for garnish
  • 2 cups Basmati Rice


  • Dice the welsh lamb to preferred size. In a medium bowl, add the lamb and the coconut yogurt and massage into the lamb. Cover the bowl with clingfilm and allow 2 – 4 hours to marinate.
  • Dice the onions and garlic.
  • Take the lamb from refrigeration, 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.
  • Add the lamb and marinated sauce to the pan and stir in until the spices, onion and garlic are well mixed.
  • Add the chopped tomatoes and water then bring to the boil, stirring occasionally.
  • Reduce to a low heat and cover with a lid, simmering for about 2 hours or until the lamb is tender, adding small amounts of water as the sauce reduces.
  • Add the basmati rice to water and cook until done.
  • Serve and enjoy.

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