Recipe: coconut curried lamb


Serves 2

10 minutes prep + 10 minutes cook

This is a quick and simple recipe with post-workout carbs. Adding coconut oil adds a tropical slant to the curry and provides a source of healthy mono-unsaturated fats.



Curry powder

  • Ground cumin – 2 tsp
  • Ground coriander – 2 tsp
  • Ground turmeric- 1 tsp
  • Ground ginger- 1 tsp
  • Mustard powder or cayenne pepper – pinch
  • Sea salt – good pinch


  • Lamb chops or steaks – 2 (300g in total, organic and grass fed)
  • Extra virgin coconut oil – 1 tbsp

Vegetable & rice side

  • Spinach – 2 cup
  • Basmati rice – 250g
  • Coconut oil – 1 tsp


  • 2 bowls
  • Grill tray
  • Steamer
  • Sauce pan


  1. Curry powder: Mix the spices together in a bowl
  2. Lamb: Warm the coconut oil to a liquid and mix with 1-2 tsps of the curry powder on a plate. Place the lamb on plate and massage in the curry sauce. Place the lamb on the grill tray
  3. Rice: Place the rice in water in a sauce pan, ready for boiling
  4. Spinach: Wash and place in a steamer


  1. Lamb: grill under a medium heat for 6 minutes each side.
  2. Rice: boil and then simmer for 10 minutes
  3. Steam the spinach for 4-5 minutes
  4. Drain the rice and spinach. Mix together in a bowl with the 1-2 tsps of coconut oil and 1 tsp of curry powder
  5. Serve on 2 plates (or 1 plate if you have a massive appetite like me), the lamb on a bed of rice

Thank you for reading. Bye for now.


Have you got any lamb recipe suggestions? Please share in the comments below.

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