Mom’s Lamb Curry with Mango Chutney

When my parents had their 50th wedding anniversary, they didn’t want a big party or fancy to-do, but just to have all their kids and grand kids over for the weekend. My mom insisted on cooking her own anniversary dinner, and this was the star of the meal. Served with lots of rice to soak up the sauce, some crispy pappadums, and a delicious homemade mango chutney (recipe follows), it was truly a delicious and memorable dinner. She’s been making this for years, and once you try it, you’ll see why.

Ingredients for mango chutney Ingredients for Lamb Curry Mango Chutney

Make Ahead Dinner Party

Mom’s Lamb Curry

Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Servings: 8


  • 2 1/2 lbs lean lamb leg
  • ¼ cup butter
  • 1 large onion chopped
  • ¼ cup crystallized ginger chopped
  • 3 tablespoons curry powder
  • ¼ teaspoon dried mint or use ¼ cup fresh chopped mint
  • 2 cups milk
  • 1 cup coconut milk
  • ½ cup flaked coconut
  • ½ cup lime juice
  • ½ cup heavy cream
  • white rice for serving
  • 1 large banana sliced for serving
  • ½ cup raisins


  • Cut lamb into 1 inch cubes. Melt the butter in a large stock pot, and cook the onion until softened, 8-10 minutes. Add the lamb and brown the meat, about another 8 minutes, stirring occasionally.
  • Add the ginger, pepper, salt, curry powder, and mint and cook another 5 minutes.
  • Stir in the milk and coconut milk, bring to a simmer and cook over low heat for one hour.
  • Stir in the grated coconut, lime juice and cream and cook another 5 minutes. At the very end taste for seasoning and add more salt if needed, then stir in banana and raisins. Serve with rice, crispy pappadums, and mango chutney if desired.

Mango Chutney

Prep Time20 mins
Cook Time30 mins
Total Time50 mins


  • 3 large mangos to yield 1 pound mango when peeled and cubed off the pit
  • 3 ounces raisins about ¼ cup
  • ½ cup apple cider vinegar
  • ½ cup brown sugar
  • ¼ cup chopped onion
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon mustard seed
  • 1 teaspoon coriander seed or use ½ teaspoon ground coriander
  • ½ teaspoon cardamom
  • 3 lime leaves or use a peeler to get 4 strips of zest from a fresh lime
  • 1 red chili seeded and chopped


  • Combine all ingredients in a pot. Simmer over medium heat, stirring occasionally so that it doesn’t stick, until thickened about 30 minutes.
  • Let cool slightly and spoon into jars. Will keep in the refrigerator about 3-4 weeks.

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