Mild Lamb Curry with Naan Bread and Boiled Rice

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)


  1. Begin by making the marinade for the lamb.
  2. Chop the chilli, garlic and ginger into chunks and add them to the food processor together with a pinch of cayenne pepper.
  3. Add the oil and puree until a coarse consistency has been achieved.
  4. Shred the lamb into thin strips and place in a small bowl with all of the chilli marinade.
  5. Leave to marinate for at least 30 minutes but longer if time allows.
  6. The longer you leave it to marinate the hotter it will be.
  7. 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.
  8. Add in the sliced peppers, onions, cauliflower and mushrooms and cook quickly until the vegetables have softened a little.
  9. Pour in the coconut milk and allow the entire mixture to come to the boil.
  10. 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.
  11. If desired you can add in a little fresh coriander to the curry before serving.


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