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Lamb, Bengali style
bengali lamb nov18again.jpg

 Lamb, Bengali style

So many flavours complementing the lamb in a single dish. 

compliments of: Madame Jehane Benoit and adapted by Suzanne LaRocque.  Thanks for sharing Suzanne!


  • 30 ml (2 tbs)  of flour

  • 7 ml (1-1/2 tsp) of salt

  • 30 ml (2 tbs) of curry

  • 900 g (2 pounds) lamb kebab meat (meat cut from shoulder roast)

                  or shoulder roast, bone-in and cut meat from the bone in

                  large cubes.

  • 125 ml (1/2 cup) of margarine or butter

  • 2 large onions sliced

  • 2 apples, peeled and grated

  • 1 lemon, peeled and sliced

  • 1 garlic clove finely sliced

  • 30 ml (2 Tbsp) brown sugar

  • 30 ml (2 Tbsp) currants / I prefer 4 Tbsp

  • 30 ml (2 Tbsp) fresh coconut grated *

  • 125 ml (1/2 cup) of walnut

  • 500 ml (2 cups) water

*Fresh coconut prefered; if not available, use coconut milk


  1. Mix flour, salt and curry.  Cut lamb in cubes and roll in flour mixture.

  2. Melt butter or margarine in cast iron pan and cook onions till golden.

  3. Add meat and sear rapidly while mixing.

  4. Add the remaining ingredients and bring to boil.

  5. Cover and cook at low heat for approx. 1 hour or until meat is tender.

  6. Serve with white rice (top or aside) on warm plates.

What is YOUR favourite Nova Scotia Lamb Meat... nurtured naturally, with care recipe?

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