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Sri Lankan Lamb Kari

Sri Lankan Lamb Kari

By OcadoLife
Published on 26 March 2023
Switch up your Sunday roast with this easy and impressive Sri Lankan Lamb Kari. Created by Karan Gokani, chef and co-founder of Sri Lankan restaurant chain Hoppers, this easy all-in-one dish is full of exciting flavours. The coconut milk added at the end gives a luxurious silken curried ‘gravy’ – mop it up with Karan’s Coconut and Wild Garlic Roti. Looking for more lamb recipes? Look no further.
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Time and servings

4 hrs 20 minsTotal time
6Servings
20 minsPrep time
4 hrsCooking time

Ingredients

  • 3 tbsp of hot curry powder or sri lankan curry powder (see tip)
  • 0.5 tsp of ground turmeric
  • 1 tbsp of ginger paste
  • 1 tbsp of salt, plus 1 tsp
  • 1 tsp of chilli powder or paprika
  • 1 tsp of garlic paste
  • 1.65 kg of bone-in lamb shoulder, fat trimmed, skin scored all over (approx. 2cm deep)
  • 4 echalion shallots, quartered lengthways
  • 2 tbsp of coconut oil
  • 2 garlic bulbs, halved horizontally
  • 1 cinnamon stick
  • 2 large of carrots, sliced into 2.5cm rounds
  • 2 large of parsnips, sliced into 2.5cm rounds
  • 100 ml of beef, lamb or chicken stock
  • 1 tsp of black peppercorns
  • 1 tbsp of vegetable oil
  • 1 (200ml) tin coconut milk

Method

  • Step 1

    Make the marinade: in a bowl, combine 2 tbsp curry powder, the turmeric, chilli powder, garlic paste, ginger paste, 1 tbsp salt and the coconut oil. Put the lamb in a large roasting tin, rub over the marinade and chill, covered, for at least 2 hrs or overnight.

  • Step 2

    Remove the lamb from the fridge 1 hr before cooking. Preheat the oven to 220°C/200°C fan/gas 7. Combine the shallots, carrots, parsnips, garlic and cinnamon in a large bowl. Sprinkle over the remaining 1 tsp salt and 1tbsp curry powder, the peppercorns and vegetable oil; toss well to combine.

  • Step 3

    Spread the veg out around the lamb in the roasting tin. Cook on the top shelf of the oven for 15-20 mins, tossing the veg halfway through, until the meat is slightly charred all over.

  • Step 4

    Remove the veg to a plate and set aside. Reduce the oven to 150°C/130°C fan/gas 2. Cover the lamb with a layer of baking paper, followed with a tight layer of foil, and roast for 2 hrs.

  • Step 5

    Carefully lift the paper and foil and return the roasted veg to the tin. Pour in the stock, then cover tightly again and continue roasting for 1-1½ hrs or until the lamb is tender and falls off the bone. If not, continue cooking for another 30 mins to 1 hr, until it does.

  • Step 6

    Increase the oven to 200°C/180°C fan/gas 6. Uncover the lamb. Give the coconut milk a good stir and pour it in down the sides of the tin; shake well. Return to the oven for a final 10-15 mins. Bring to the table in the roasting tin and serve.