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The Art of Flavour Sunday e-magazine


Indian Kerala, Slow Cooked Spiced Lamb Curry with Yoghurt and Coconut Oil

Important message: To everyone who loves to cook and loves true natural flavour

Before you start this recipe we strongly recommend you have the very best ingredients. Stale herbs and spices will do little to give the true flavours this recipe promises

We invite you to check our premium herbs and spices for the very best quality. Go to SPICES


  • 500g x Lamb Shoulder. Best quality. 4cm pieces. See note below

  • 2 x Medium onions. Cut into quarters

  • 6 x Garlic cloves - diced

  • 4cm x Fresh ginger. Thinly sliced

  • 500g Natural, unsweetened yoghurt (Greek Jalna is good)

  • 2 x Teaspoon cumin. Ground

  • 4 x Teaspoons green cardamom. Ground

  • 3 x Teaspoons coriander. Ground

  • 1 x Teaspoon turmeric

  • 1 x Teaspoon cloves

  • 1 x 8cm Cinnamon quill

  • 6 x Teaspoons coconut oil

  • 1/2 x Teaspoon black pepper. Ground

  • 1/2 x Teaspoon medium chilli powder or more or less to your taste

  • Salt to your taste and diet

  • 200m/l Water


In a deep pot, add a little olive oil and over a medium heat, lightly caramelise the onions and garlic. Then simply add all of the other ingredients, stir and bring to the boil.

Next seal the pot with a lid (important the lid is properly sealed) and over a very low heat, simmer for two hours until the lamb is very tender.

After two hours, remove the lid and allow to reduce a little. Serve with Arborio rice.

Important: We did not seal the lamb pieces to allow the lamb to absorb the sauce during braising.

Comments: We recommend the Greek Jalna natural pot set yoghurt. Sweetened yoghurts will badly upset the balance of the recipe.