Kashmir Lamb


  • 2 tbsp. vegetable oil
  • 700g/1lb 8oz lean diced lamb
  • 1 onion, peeled and sliced
  • 1 clove garlic, peeled and crushed
  • 2-3 tbsp. mild curry powder
  • 150ml/1/4 pint lamb stock
  • 150ml/1/4pint natural yoghurt
  • 2 tbsp. mango chutney, roughly chopped
  • 40g/11/2 oz creamed coconut
  • 2 ripe firm bananas, peeled and sliced
  • To Garnish
  • 2 tbsp. toasted flaked almonds
  • Sprigs of coriander


Preparation Time: 15 minutes

Cooking Time: 1 hour 20 minutes

Serves: 4

A mild, creamy curry that everyone will enjoy served with naan bread and freshly cooked rice

  1. Heat the oil in a fry pan and seal the lamb from all sides until brown.
  2. Remove the meat from the pan and keep warm.
  3. Fry the onions and garlic together until soft, then add the curry powder and stir for 1 minute.
  4. Pour in the stock, yoghurt, chutney and coconut and bring to the boil. Add the lamb and reduce the heat to a gentle simmer. Cover and cook for about 1 hour or until the meat is tender.
  5. Stir in the bananas and simmer for 10 minutes. Serve with freshly cooked rice and garnish with coriander.

Cook’s tip:
If a hotter curry is required use a medium to hot curry powder and hot mango chutney.