In collaboration with .
Sri Lankan Lamb Coconut Curry is made with tender pieces of lamb cooked in a creamy and mildly spiced sauce and spiked with a little heat. It’s great served with rice and naan bread and a meal that the whole family will love.
is a country that will always hold a special place in my heart as it’s where we traveled to for our honeymoon before heading to the quiet beautiful beaches of the . As well as the friendly people, culture, and gorgeous scenery, one of the things that I really enjoyed is the food. What can I say I’m constantly thinking about food and the vibrant flavours and colours of Sri Lankan dishes made it easy to fall in love with their cuisine.
While we were there we tried so many different curries. I think one evening we actually had a banquet of curries as part of a tasting menu so we got to try everything that they had to offer and as you can imagine my taste buds were very pleased. I do love a creamy coconut curry and can’t believe that I haven’t blogged a recipe inspired my travels to this fantastic country before.
Along with the coconut milk that you would typically use in a curry, I’ve added a secret ingredient, vanilla frozen yogurt. Now don’t be alarmed, adding the frozen yogurt increases the amount of creaminess of the curry and the vanilla complements the spices in the curry paste without overpowering the overall flavour of the curry. It’s a really nice balance of sweet and savoury.
This recipe is part of my collaboration with yoomoo as part of their yootime campaign where I have been creating a series of recipes to show how you can use their products in exciting ways to help you enjoy your meals and feel fabulous. In case you missed it, I previously blogged the recipe for my using yoomoo vanilla frozen yogurt.
If you would like to make a vegetarian version of this recipe you can simply replace the lamb with extra vegetables and red or green lentils to help bulk out the dish. Lentils are a lovely addition to a vegetarian curry and they take on the flavour of the sauce really well.
Sri Lankan Lamb Coconut Curry is made with tender pieces of lamb cooked in a creamy and mildly spiced sauce and spiked with a little heat. It's great served with rice and naan bread and a meal that the whole family will love.
- 2 tbsp yoomoo vanilla frozen yogurt
- 300g lean neck of lamb (cut into chunks)
- 4 tbsp Sri Lankan curry paste
- 3 garlic cloves (minced)
- 2 tbsp fresh coriander finely chopped
- 1 red, green, yellow bell pepper (diced)
- 1 can coconut milk
- 1 onion (sliced)
- 1 thumb sized length of fresh ginger (grated)
- Seasonings to taste
- 2 tbsp cooking oil of your choice
Heat the oil in the pan on a medium heat and add in the onion and cook for 2 minutes before adding the ginger and garlic and stir for a few minutes being careful that the garlic doesn't burn.
Next, add in the curry paste and cook for a further 3 minutes to help release the flavours. Add the diced lamb and chopped peppers.
Now cook the lamb in the curry paste and allow it to brown on the outside. Pour in the coconut milk and add the frozen yogurt. Turn the heat down low and allow the curry to simmer for at least 20 minutes or until the liquid has reduced by a third.
Scatter with the chopped coriander before serving and enjoy with rice and naan bread.
If you do make my Sri Lankan Lamb Coconut Curry I’d love it if you could share the love on social media tagging @celery_cupcakes or using the hashtag #celeryandcupcakes.
To find out more about yoomoo and the campaign check out their and pages.
*This post was commissioned by yoomoo, but all opinions are my own. Thank you for supporting the brands that allow me to do what I love, bringing you wellness content and recipes to help you find your version of balance.