Lamb Leg Coconut Curry with Green Beans and Kumara on Herbed Rice

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Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

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This dish is extremely rich — the first spring lambs are sweet, as is the coconut milk. I like this made with almost an excess of chilli to cut through this sweetness. While rosemary isn’t traditional in a coconut curry, its favour works perfectly with the rest of the ingredients.


  • 4 whole red chillies, seeds intact
  • 8 cloves garlic, peeled
  • 1 bunch coriander, roots intact, washed well
  • ¼ cup finely grated root ginger
  • ¼ cup fresh rosemary leaves
  • 2 limes, zest and juice
  • 1.2 kg (2 ½ lb) boned leg of lamb, excess fat removed, cut into 2 cm (¾ in) cubes
  • 3 tablespoons peanut oil
  • 4 medium onions, peeled and finely sliced
  • 625 ml (1 ¼ pints) coconut milk
  • 400 g (14 oz) peeled kumara, cut into 2 cm (¾ in) cubes
  • 400 g (14 oz) green beans, tops removed
  • 3 tablespoons Thai fish sauce


Purée together chillies, garlic, coriander, ginger, rosemary, lime zest and juice to a fine paste. Mix into lamb and leave to marinate for 1 hour. Heat peanut oil in a large saucepan and fry onions until golden. Add meat and brown it, adding a little extra oil if necessary. Add coconut milk and bring to the boil. Pour on enough boiling water to cover meat by 3 cm (1 ¼ in) and gently simmer for 1 ½ hours. After an hour, add the kumara and continue to cook for another 20-30 minutes (until kumara is almost cooked). Mix in beans and Thai fish sauce. Check seasoning, adding extra Thai fish sauce or salt if needed.

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