Village Dairy

Welsh Lamb Coconut Yogurt Curry

Prep Time - 30 Minutes

Marinating Time- 2 to 4 Horus

Cook Time - 2 Hours

Serves - 4



  • 2Boneless Welsh Lamb breasts  
  • 450g Llaeth y Llan Coconut Yogurt
  • Vegetable oil, butter or ghee
  • 2 large onions
  • 2 teaspoons dry curry powder
  • 1 tea spoon nutmeg
  • 1 tea spoon dry cumin
  • 1 tea spoon dry coriander
  • 1 tea spoon dry turmeric
  • 1 tea spoon dry chilli powder
  • Half tea spoon dry ginger
  • Salt & pepper to taste
  • 4 cloves of garlic
  • 1 tin chopped tomatoes
  • 750ml Water
  • Fresh Coriander leaves for garnish
  • 2 Cups Basmati Rice to serve with the Welsh lamb curry




  1. Dice the Welsh lamb into preferred sized pieces (larger pieces will take longer to cook)
  2. In a medium bowl add the lamb add all of the coconut yogurt massage into the lamb. Cover the bowl with cling film, refrigerate and allow 4-6 hours to marinate
  3. Dice the onion and garlic
  4. Remove the marinated lamb from refrigeration, preheat a large deep pan, and add vegetable oil, butter, or ghee, add all of the dry spices. Gently stir for 1 minute ensuring not to burn the spices, add the onion and garlic then soften.
  5. Add the marinated lamb and marinated sauce to the pan, stir into the onion and garlic, and spices until the lamb is sealed.
  6. Add the chopped tomatoes and water
  7. Gently bring to the boil stirring intermittently.
  8. Reduce to a low heat cover with a lid and slowly simmer for 2 hours or until the lamb is tender adding small amounts of water as the sauce reduces.
  9. Alternatively, if the pan is oven-proof cook in the oven at 180 degrees (gas mark 4) checking and stirring intermittently
  10. Add the Basmati rice to 500ml of water and cook to preferred taste



Serving Suggestion

  • Serve the lamb curry over a bed of rice and garnish with fresh coriander and drizzle riata sauce over the curry


Riata sauce recipe

  • 200g Llaeth y Llan natural yogurt
  • ½ small onion (diced)
  • ⅓ of a cucumber (diced)
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • Dash of lemon juice


Mix all of the ingredients, refrigerate until ready to serve.