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Welsh Lamb Curry


  • Welsh Lamb Neck Fillet (500g Diced)
  • 2 White Onions (Finely Diced)
  • 2 Garlic Cloves (Crushed)
  • 1 Red Chilli (Chopped)
  • Vegetable Oil (2 Tbsp)
  • Curry Paste (3 Tbsp)
  • Chopped Tomatoes (Tinned, 400g)
  • Coconut Milk (Half a Tin)
  • Bunch Fresh Coriander (Chopped)
  • Natural Yoghurt (To Serve)
Reference intake
erudus product specification for welsh lamb curry with calorie and nutritional information
Dietary info


Contains Milk
Contains Soya
Contains Sulphur Dioxide



Head the oil in a casserole pan or large saucepan, sweat the onion, garlic and chilli for a few minutes until it starts to soften.


Now add the diced Welsh lamb, let the lamb get some colour and then turn/stir to let the lamb colour evenly.


Add the curry paste, mix through all of the lamb and onion mix. Cook out for a few minutes to start to cook the spices.


Now it's time to add the tinned tomatoes, coconut milk and bring to the boil.


Once boiling either turn to a lower heat or place a lid/tin foil on the pan and cook in the oven slowly for a good 3 hours, if not use the hob for 2 hours and let gently simmer.


Once the lamb has been cooking for 2-3 hours it’ll be nice and tender and the flavour will be really delicious. At this stage add the coriander and drizzle on some of the Natural yoghurt and serve.