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Malabar lamb


  • 2/3 cup desiccated coconut
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 teaspoon dried chilli flakes
  • 2 dried bay leaves
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon vegetable oil
  • 1 large brown onion, chopped
  • 1/2 teaspoon ground turmeric
  • 3 teaspoons ground coriander
  • 1 teaspoon mustard seeds
  • 1kg diced lamb
  • White rice, to serve
  • Chopped coriander


  • Step 1 - Place coconut, ginger, garlic, cinnamon, cloves, chilli flakes, bay leaves and pepper in a large saucepan over medium-low heat. Cook, stirring, for 5 to 8 minutes or until coconut is toasted and mixture is fragrant Transfer to a bowl.
  • Step 2 - Heat oil in pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until tender. Add turmeric, coriander and mustard seeds. Cook, stirring for 1 minute or until fragrant. Add lamb to pan with coconut mixture. Cook, stirring for 5 minutes or until lamb starts to change colour.
  • Step 3 - Add 1 1/2 cups cold water. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour. Remove lid. Simmer for 30 to 40 minutes or until sauce has thickened. Discard bay leaves. Season with salt and pepper. Serve with rice.

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