Sri Lankan-style lamb curry with basmati rice

This fresh curry is made even better by using the lesser-known lamb neck fillet.

  • Serves 6
  • Prep Time 15 mins
  • Cooking Time 125 mins
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  • Serves 6
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  1. To make marinade place half the oil, garlic, eschalots, ginger, coriander, chilli, turmeric and 2 large pinches of sea salt in a small food processor. Blend well until a paste forms. Place lamb in a large snap-lock bag with marinade and refrigerate for 30 minutes.
  2. Heat remaining oil in a large casserole dish over medium-high heat. Add lamb and cook for 4 to 5 minutes or until lamb is sealed. Add stock and curry leaves, bring to the boil, cover and reduce heat to a low simmer. Cook for 45 minutes, skimming fat off the top occasionally. Remove lid and cook for a further 35 to 40 minutes or until meat is tender.
  3. Add yoghurt, lime zest and juice, stir well and return to a low simmer for 15 to 20 minutes or until sauce is slightly thickened. Stir beans through for last 10 minutes of cooking time. Remove curry stalks.
  4. Sprinkle curry with coconut and extra chilli, if desired. Serve with basmati rice and extra chilli.


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