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Curried Lamb Mulligatawny

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1 Australian Lamb Shoulder, cubed
2 cups Yellow onion
1 tbsp Garlic
2 Cassia leaves
1 cup Coconut milk
1/4 cup Ghee
Freshly ground pepper
2 tsp Ground garam masala
2 Boiled potatoes
Fresh cilantro
1.5 cups Tomato
4 Green cardamom pods, lightly crushed
Juice of 1 lemon
2 Carrots
1.25 cup Hot cooked long-grain white rice (optional)
6 cups Lamb stock


1 Add ghee on to a large heavy pot. Then, place the lamb shoulder. Add 2 cups of the lamb stock and bring to a boil for about 30 minutes. Transfer the lamb to a plate.
2 Add 1 cup of the onion to the pot along with the carrots, cardamom pods, potatoes, minced garlic and ground pepper, cilantro, garam masala and tomatoes. Add coconut milk, the remaining lamb stock and coconut milk again. Cover, reduce the heat to medium-low and cook until the vegetables are very soft pureed texture. Grind the puree.
3 To serve, place some rice in each warmed bowl and ladle in the piping hot veg puree. Place the lamb on top and sprinkle with the lemon juice and almonds. Serve immediately.