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Nigerian Lamb Curry

  • 61 - 90 Minutes
  • Medium
  • 4
  • Nigerian Lamb Curry

To celebrate Nigerian Independence, @marbieskitchen has teamed up with Tilda to create this delicious Lamb Curry recipe.

For this curry, she has used a base filled with ingredients which she grew up on in Lagos like Tomatoes, Tatashe (bell peppers) and Ata Rodo (scotch bonnet).



  • 240g Tilda Pure Basmati rice
  • Lamb
  • 1 Lamb Shoulder with bone in (cubed into medium pieces)
  • ¼ cup EVOO
  • 1 tbsp Chicken Stock Granules or Salt
  • 1 sprig of Spring Onion (sliced)
  • 2 knobs of Garlic (minced)
  • Curry
  • ½ Red Onion (chopped)
  • ½ White Onion (chopped)
  • 2x Romano Red Peppers (chopped)
  • 2x Beef Tomatoes (chopped)
  • ¼ Scotch Bonnet (chopped)
  • 2x Knobs of Garlic (chopped)
  • Handful of Fresh Coriander
  • 1 sprig of Spring Onion (sliced)
  • ¼ cup of olive oil
  • 1 tbsp Curry Powder
  • 1 tbsp Ground Mixed Spice
  • 1x Can of Coconut Milk
  • 1x Carton of Coconut Cream
  • ½ cup Craisins (optional)
  • 1x large white-flesh sweet potato (cubed)
  • 1x Knorr Chicken Stock pot
  • 1x Lemon


  1. Season the lamb pieces by placing in a bowl with the EVOO, garlic, spring onions and chicken stock cubes then rubbing into the skin. Leave for 1-2 hours or overnight covered in the fridge.
  2. Take the lamb out of the fridge and allow to get to room temperature.
  3. Add some olive oil to a pan and sear the lamb pieces on medium-high heat for ten minutes, turning over until all areas are browned.
  4. Take the lamb out and place aside to rest.
  5. Finely chop the onions, bell peppers, tomatoes, scotch bonnet, spring onions, garlic, and coriander.
  6. Add some more olive oil to the pan and sauté the mixture.
  7. Add the Knorr chicken stock pot, stir, and allow to cook for 3 minutes.
  8. Pour in the coconut milk and cream, then stir and allow to simmer for five minutes.
  9. Add the seasonings (curry, ground mixed spice, and salt to taste)
  10. Add the lamb pieces back in, ensuring these are coated in the sauce then turn the heat down to medium and leave to cook for an hour.
  11. Add the cubed white sweet potatoes and craisins, then leave for 40 minutes on medium heat.
  12. Serve with boiled rice, garnished with fresh coriander, red chilli and pomegranate and enjoy.