• 1kg lamb neck fillet, fat trimmed, cut into 4cm pieces
  • 2 tbsp vegetable oil
  • 2 cloves garlic, chopped
  • 3 eschalots, roughly chopped
  • 4cm piece fresh ginger, roughly chopped
  • 1 tbsp coriander seeds, toasted
  • 2 long red chillies, roughly chopped
  • 1 tsp ground turmeric
  • 1 cup (250ml) vegetable stock
  • 2 sprigs curry leaves
  • 1 cup natural yoghurt
  • Juice and zest of 1 lime
  • 200g green beans, trimmed, cut into 3cm lengths
  • 1/4 cup coconut flakes, toasted
  • Basmati rice and thinly sliced chilli, to serve


Step 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.

Step 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.

Step 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.

Step 4

Sprinkle curry with coconut and extra chilli, if desired. Serve with basmati rice and extra chilli.