Skip to navigation | Skip to content | Skip to footer

Curried lamb, parsnip and chard

This satisfying lamb curry was a favourite at curry night at River Cottage Axminster. Please note this recipe uses slow-cooked lamb so make sure you prepare your lamb before you start.


Add a little light rapeseed oil to a heavy-based pan, when hot add the bashed fennel, cumin, coriander seeds and toast for a minute or two. Add the garlic and chilli to the pan and fry until the garlic turns golden brown.

Next, add the leeks and chard stems and cook until the leeks start to soften, add the curry powder and cook further for a few minutes.

Add the coconut milk and rapidly boil until slightly reduced then add the tomato puree and black onion seeds and cook until the leeks are soft and it forms a lovely thick sauce. When ready, add the roast parsnips, lamb shoulder and the chard leaf, cook until the chard leaf has wilted

Season and add the fresh coriander to serve.

River Cottage Gifts - Shop Now


140g Leeks, trimmed and sliced

1tsp Bashed Fennel seeds

1tsp Cumin seed Bashed

1tsp Coriander seeds Bashed

5G Garlic peeled and sliced

5G Red chili finely chopped

5G Curry powder essentials

150G Coconut milk

10G Fresh coriander chopped

1tsp Black onion seeds

30G Tomato puree

70G Chard stalks finely chopped

50G Chard leaf, roughly cut

50G Parsnips peeled, de-cored weight roll cut and roasted

1tbsp Light rapeseed oil

100G Lamb braising liquor

200G Slow cooked lamb shoulder