Welsh Lamb green chilli korma


  1. In a large pan heat oil and brown the lamb cubes.
  2. Add the onion and chilli, and cook lightly.
  3. Add the curry powder and continue to cook coating all the ingredients in the pan.
  4. Add the coconut milk and bring to the boil.
  5. Place lid on pan and simmer for 1 hour.
  6. Remove lid for a further 30 minutes to allow the sauce to evaporate and create a rich creamy sauce.
  7. Add the spring onions and spinach, just stir through and serve.
  8. Sprinkle with coconut and serve with boiled basmati rice.

Recipe Information

Serves 4
Calories 499 kcals
Cooking Time


  • 675g (1┬Żlb) lean Welsh Lamb shoulder cubes
  • 1tbsp vegetable oil
  • 1 onion, peeled and chopped
  • 1 green chilli, deseeded and chopped
  • 2tbsp mild korma curry powder
  • 400ml approx can coconut milk
  • 3 spring onions, finely sliced
  • large handful baby spinach
  • 2tbsp coconut shavings or toasted almonds

Nutrition Information

  • Calories 499 kcal
  • Energy 2077KJ
  • Fat 35.0g
  • Saturates 16.3 g
  • Salt 0.46g
  • Iron 6.18mg
  • 5-a-day