Mom's Lamb Curry with Mango Chutney
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Mom’s Lamb Curry

Prep Time25 mins
Cook Time1 hr 30 mins
Total Time1 hr 55 mins
Keyword: Mint, Coconut Milk, Lamb
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.