Sri Lankan Lamb Curry
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Sri Lankan Lamb Curry

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This aromatic curry uses a homemade spice paste which takes the depth of flavours to the next level. Slowly cooked until the lamb is beautifully tender, we guarantee this will be a recipe to add to your weekly menu.
<b>Prep:</b> 30 mins Prep: 30 mins
<b>Cook:</b> 3 hours  Cook: 3 hours
Serves 6 Serves 6
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Curry Paste

  • 5 garlic cloves, crushed
  • 3 chillies, roughly chopped
  • 1 tbspn lemongrass stalks, chopped
  • 5 cm ginger, finely sliced
  • 1 large onion, roughly chopped
  • 1 tsp ground turmeric
  • 2-3 tbsp oil


  • 1kg diced lamb shoulder
  • 2 tbsp cooking oil
  • 2 onions, finely sliced
  • 4 kaffir lime leaves
  • 1 cinnamon stick
  • 3 star anise
  • 400ml coconut milk
  • 100ml lamb or vegetable stock
  • 1 tsp of honey
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 400g green beans, top and tailed
  • 1 mango, sliced
  • coriander leaves, to garnish


Curry Paste

Combine all ingredients for the curry paste in a blender or food processor until relatively smooth.


Turn your slow cooker to high.

Season the lamb with salt and pepper. Heat a heavy-based pan and add the spice paste over medium heat until fragrant. Add the onions and cook until softened. Remove from pan and add the onions and spice mix to the slow cooker. Add a dash of oil to the hot pan and brown the lamb in batches, adding the browned lamb to the slow cooker as you go. Add the kaffir lime leaves, remaining spices, coconut milk, stock, honey, soy, and fish sauce to the slow cooker. 

Cook on high for 2 hours and then reduce to low and cook for a further 1 hour, or until lamb is tender. 

To serve

Serve with cooked rice, blanched green beans and scatter with coriander and sliced mango. 

  • Suitable Cuts
  • Nutrition
  • Tips & Tricks

Nutrition Information Per Serving

Serving size: 484g
Energy kJ (kcal)  2411(576)
Protein (g) 30
Fat (g) 29.7
Saturated (g) 12.8
Carbohydrate (g) 45
Sugars (g) 12
Sodium (mg) 756
Iron (mg) 3.2
Zinc (mg) 5.7
Vitamin B12 (ug) 1.7
Selenium (ug) 12.4
Fibre (g) 4.1

Containing zinc, iron and selenium, this dish is an all-rounder on the immunity health front. This Nutrition Panel is based on 8 serves and assumes 3/4 cup cooked jasmine rice per serve. 
  • If using a whole lamb shoulder trim away excess fat before cutting into pieces.
  • If your curry has too much liquid at the finish of cooking, remove the lamb and reduce sauce down until thick enough to coat the lamb. Alternatively, add more liquid during cooking if needed.
  • New Zealand lamb is grass-fed and contains higher levels of omega 3 than meat from grain-fed animals overseas.
  • You can also cook on low for 5-7 hours, depending on size of meat chunks.
  • This makes a large amount, freeze half the lamb curry for another day. 

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