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Photo of Lamb, lemongrass and coconut curry by WW

Lamb, lemongrass and coconut curry

Total Time
6 hr 30 min
20 min
6 hr 10 min
Create a slow-cooked lamb dish that has all the fresh summer-time flavours of Vietnam. Lemongrass, chilli, coriander and lime mix together with the lamb and coconut for a fresh tasting winter dish.


Ground cumin

1 tsp

Ground coriander

1 tsp

Ground turmeric

1 tsp

Fresh ginger

1 tsp, finely grated

Lamb leg roast, raw

480 g, (Buy 600g), cut into 3cm pieces

Olive oil

2 tsp

Light canned coconut milk

1 cup(s), (250ml)

Salt-reduced liquid beef stock

½ cup(s), (125ml)

Tamarind puree

1 tbs

Brown sugar

1 tbs

Kaffir lime leaves

4 individual

Fresh lemongrass

2 piece(s), bruised

Fresh coriander

½ cup(s)

Fresh red chilli

1 whole, thinly sliced


  1. Combine cumin, ground coriander, turmeric, ginger and lamb in a medium bowl.
  2. Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb mixture, turning, in batches, for 3–4 minutes until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  3. Add coconut milk, stock, tamarind, sugar, lime leaves and lemongrass to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
  4. Remove and discard lime leaves and lemongrass from curry. Stir in half the fresh coriander. Serve curry with remaining coriander and chilli.


SERVING SUGGESTION: Steamed Asian greens (such as gai lan or bok choy) and snow peas, plus steamed brown rice. TIP: Suitable to freeze (without coriander or chilli) for up to 3 months.