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Sri Lankan Lamb Kari

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 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

6 steps

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.