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Coconut Lamb Curry by Miles Davis

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Coconut Lamb Curry



500g Lamb Pieces (or chop up leg or rump steak)

1 onion

4 cloves garlic

1” grated fresh ginger

6 cardamom pods (bruise with back of spoon or knife to open slightly)

2” cinnamon bark

1 tsp Kashmiri chili powder

1 tsp ground coriander seed

5 cloves

1tsp salt

1 tin coconut cream or milk

Half tin water

Peanut oil for cooking

Coriander for garnesh




Heat peanut oil in pan

Fry onion gently till browned

Add garlic, ginger, cinnamon bark, cloves, cardamom pods and fry for 60 seconds

Add lamb and brown

Add ground coriander and Kashmiri chili plus salt and cook for 60 second stirring constantly

Add coconut cream and mix in well

Add water, mix in then cover and simmer on low heat or place in covered oven-proof dish and place in oven at 200% C for 90 minutes.


Check occasionally and stir. Add more water if reducing too quickly.

Serve with basmati rice.