Fragrant Lamb & Coconut Curry

Fragrant and flavourful!  This delicious lamb curry is best served with warmed naan bread and a dollop of cream or natural yoghurt.

Prep Time:
Cook Time:

How to Cook

  1. Heat a frying pan over medium heat. Add the cashews and cook, stirring, for 2 to 3 minutes or until they are light golden. Add the Gregg's Coriander Seeds and Gregg's Cumin Seeds and cook for a further minute or until fragrant. Remove from the pan and place in a mortar with the Gregg's Ground Turmeric. Use a pestle to grind the mixture until it is smooth.
  2. Heat the oil in the frying pan over medium high heat. Cook the lamb in two batches until golden brown. Remove the lamb from the pan and set aside. Reduce heat to medium, add the onion, Gregg's Crushed Garlic, Gregg's Crushed Ginger and Gregg's Crushed Chilli to the pan and cook for 2 minutes. Add the lamb back to the pan with cashew and spice mixture, coconut milk, water, tamarind paste, brown sugar, freshly ground Gregg's Natural Sea Salt and Gregg's Whole Black Peppercorns.
  3. Simmer for 40 minutes or until the lamb is tender and the sauce has reduced. Add extra water if necessary.


  • ¼ cup unsalted cashew nuts
  • 1 tsp Gregg's Coriander Seeds
  • 1 tsp Gregg's Cumin Seeds
  • 1 tsp Gregg's Ground Tumeric
  • 1 Tbsp oil
  • 500 g lamb, cut into chunks
  • 1 onion, chopped
  • 1 tsp Gregg's Crushed Garlic
  • 1 tsp Gregg's Crushed Ginger
  • 1 tsp Gregg's Crushed Chilli
  • 400 ml coconut milk
  • 1 cup water
  • 2 Tbsp tamarind paste
  • 1 Tbsp grated palm sugar or brown sugar
  • Gregg's Natural Sea Salt, freshly ground, to season
  • Gregg's Whole Black Peppercorns, freshly ground, to season

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