Guaranteed to give you one of those big 'mouth full' smiles.


  • 1400 g lamb steaks (approx 4 steaks)
  • 1 pepper sliced (i normally use a mix of the different colours)
  • 6 mushrooms (sliced)
  • 1 onion (thinly sliced)
  • 4 (to 6) florets of cauliflower (broken into pieces)
  • 400 ml coconut milk
  • for the chilli marinade:
  • 2 red chillies (seeds retained)
  • 1 inch root ginger
  • 2 cloves garlic
  • 1 tblsp oil
  • pinch cayenne pepper (optional)


  • Begin by making the marinade for the lamb.
  • Chop the chilli, garlic and ginger into chunks and add them to the food processor together with a pinch of cayenne pepper.
  • Add the oil and puree until a coarse consistency has been achieved.
  • Shred the lamb into thin strips and place in a small bowl with all of the chilli marinade.
  • Leave to marinate for at least 30 minutes but longer if time allows.
  • The longer you leave it to marinate the hotter it will be.
  • Heat a large wok/shallow based saucepan with a little oil and when it has been sufficiently heated add in the lamb and the chilli marinade and quickly seal it all over until all of the lamb is sealed.
  • Add in the sliced peppers, onions, cauliflower and mushrooms and cook quickly until the vegetables have softened a little.
  • Pour in the coconut milk and allow the entire mixture to come to the boil.
  • Once the mixture comes to the boil allow it to simmer for an additional 5-6 minutes before serving it with some boiled rice and naan bread.
  • If desired you can add in a little fresh coriander to the curry before serving.

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