Spicy Lamb

Serves 6


  • 800g casserole lamb (neck chops, forequarter chops), trimmed and cut into pieces
  • 2T tandoori curry paste
  • 2T olive oil
  • 2 onions, sliced
  • 2 cans (400g tins) diced tomatoes
  • 2 cups beef stock
  • 1 cup long grain rice
  • 1 can (400g) coconut milk
  • 1 large handful baby spinach
  • 2T fresh parsley, chopped
  • 1/2 cup unsweetened natural yoghurt
  • 6 pieces of naan bread


  1. Preheat the oven to 160 ºC.
  2. Put the lamb in a large mixing bowl with the curry paste and turn to coat.
  3. Heat 1 tablespoon of oil in a large casserole dish and brown the lamb in batches for 20 minutes until golden brown.  Remove with a slotted spoon and set aside.
  4. Add the remaining oil to the pan and pan fry the onions for 10 minutes, stirring until softened.  Add the lamb, tomatoes and stock.  Then cover and bring to the boil.
  5. Transfer to the oven, and cook for one hour.
  6. Stir in the rice and coconut milk, then cover and return to the oven for 30 minutes.  Stir in the spinach leaves, scatter over with parsley and serve with yoghurt and naan bread.