Sri Lankan lamb curry (elumas)
Tender lamb slowly simmered in roasted spices, tamarind and coconut milk, deep, rich and warming.
- Time2 hr
- LevelMedium
- Costabout £3.77 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a heavy pan. Fry the onions for 8 minutes until golden.
8 min - 2
Add the garlic, ginger, curry leaves, cinnamon and cardamom and cook for 2 minutes.
- 3
Stir in the coriander, cumin, chilli, turmeric and pepper. Add the lamb and salt and brown for 5 minutes.
5 min - 4
Add the gluten free tamarind paste, coconut milk and water. Bring to a simmer, cover and cook very gently for 1 hour 30 minutes.
90 min - 5
Uncover and simmer for 15 minutes until the lamb is soft and the sauce is thick.
15 min - 6
Serve with rice, dhal and sambol.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.