Chilli Coriander Chutney Lamb Curry

From Paddock to Plate, revel in a warming dish from Chef Kate Sumner


Kate grows the tomato’s and the chilli’s in her Kitchen Garden, processes them into Chilli Coriander Chutney, and here is a warming recipe, easy as!


Chilli Coriander Chutney Lamb Curry


  • 500g Kangaroo Island Lamb Shoulder, diced
  • 1 jar Kangaroo Island Source Chilli Coriander Chutney
  • 400ml Coconut Milk
  • 2 tablespoons ghee
  • Rice to steam
  • Fresh coriander to serve


Heat the 2 tbsp of ghee in a heavy based saucepan and brown lamb.

Add the jar of Chilli Coriander Chutney and coconut milk and allow to cook for 1 hour on low until meat is tender.

Serve with steamed rice and fresh coriander.

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