As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well.

Serves: 6
Cooking time: 1 hour 45 minutes

  • 1 kg shoulder of lamb, diced
  • 1 tablespoon rapeseed or olive oil
  • 1 onion, peeled and chopped
  • 2 level tablespoon curry powder or paste
  • 2 garlic cloves, peeled and crushed
  • 3cm piece of fresh ginger, peeled and grated
  • 400g tin chopped tomatoes
  • 200ml hot lamb stock
  • 1 tsp brown sugar
  • Salt and freshly ground black pepper
  • 160g coconut milk
  • 1-2 tablespoon chopped fresh coriander
  • 50g cashew nuts, chopped
  • Zest and juice of 1 lime

To Serve:

  • Rice
  • Salad


  1. Heat half the oil in a large heatproof casserole dish. When hot quickly brown the lamb, in batches, until brown. Set aside.
  2. Add onions to the same casserole dish with the remaining oil and cook for 1-2 minutes.
  3. Add the curry powder or paste, garlic and ginger, stir and cook for 2 minutes before adding back the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for an hour on a low heat, stirring from time to time.
  4. Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Stir through the lime zest and juice. Taste and season.
  5. Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.

Recipe courtesy of Bord Bia.