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Chef Bernhard and Maryono's aromatic lamb & coconut yellow curry recipe | The Kitchen

Aromatic lamb & coconut yellow curry
Aromatic lamb & coconut yellow curry Copyright Chefs Bernhard and Maryono
Copyright Chefs Bernhard and Maryono
By Chefs Bernhard Mayer and Maryono Maryono
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This yellow curry is a customer favourite as it works as well in the summer with its freshness, as it does in winter for its heartiness.


Sloane Place restaurant's award-winning chefs, Bernhard Mayer and Maryono share with The Kitchen their aromatic lamb & coconut yellow curry recipe. The cuisine of the London-based restaurant is inspired by the very best of Asian and European cooking.

Curry is a cuisine that very much embodies the joy of sharing and has been a British staple since the days of the Raj. This is a rich and delicious recipe using a thoroughly British meat – lamb – combined with exotic spices and flavours that Chefs Bernhard and Maryono have come to love during decades of cheffing across Asia and Europe.

Courtesy of Sloane Club
Chefs Bernhard Mayer and Maryono MaryonoCourtesy of Sloane Club

This yellow curry is a customer favourite as it works as well in the summer with its freshness, as it does in winter for its warmth and heartiness. Perfect for a crowd or something to last the week (the taste just gets better and better after a day or two).

Chef Bernhard and Maryono's aromatic lamb & coconut yellow curry

Serves: (8-10 portions)

Cooking time: 1 hour and 30 minutes


  • 2 kg lamb shoulder (boneless), cut into small chunks
  • 500 grams of banana shallot (normal shallots will do), peeled
  • 100 grams of ginger
  • 150 grams of garlic, peeled
  • 150 grams of red chilli
  • 50 grams of galangal (or more ginger if you can’t find galangal)
  • 3 stems of lemongrass, tough outer layer removed
  • 5 pieces of Kaffir limes leaves
  • 30 grams of turmeric powder
  • 1 tablespoon of coriander powder
  • ½ tablespoon of cumin powder
  • ¼ teaspoon of cinnamon powder
  • ¼ teaspoon of fennel powder
  • ½ tablespoon of Black pepper powder
  • ¼ teaspoon of cardamon powder
  • 15 grams of candlenut (or peanuts)
  • 6 plum Tomatoes
  • 1 teaspoon palm sugar
  • ½ tablespoon of tamarind
  • ¼ teaspoon nutmeg
  • 1-litre of chicken stock
  • 1-litre coconut milk
  • 1 ½ teaspoon of salt
  • 200 ml of vegetable oil

Garnishes (optional):

  • Roasted cauliflower
  • Diced sauteed courgettes
  • Braised cherry tomatoes
  • Bamboo shoots
  • Fresh coriander leaves
  • Sliced chilli
  • Spring onion


  1. In an electric blender, blend shallots, garlic, ginger and chilli with one or two tablespoons of vegetable oil until a smooth paste forms.
  2. Set aside, then use the same blender to puree the tomatoes.
  3. Heat a large pot to medium heat, add vegetable oil then sauté the paste from step 1 until fragrant, keep stirring to avoid burning, then add the blended tomatoes.
  4. Put all the spice powders into a bowl, add one or two tablespoons of vegetable oil and mix it until you get a smooth paste, now add to the pot and keep stirring. Keep simmering on low heat to avoid burning.
  5. Add the diced lamb shoulder to the pot, increase heat, keep stirring until the meat is nicely coated with the sauce.
  6. Add kaffir lime leaves, lemongrass and galangal, followed by palm sugar, chicken stock and salt.
  7. Bring to boil, put a lid on and braise in the over at 180 *C for approx. 90 – 120 minutes until the lamb is tender.
  8. Prepare your garnishes, if using. Cauliflower florets can be put in the same oven as the curry for 1 hour.
  9. Add the coconut milk and stir in before serving.
  10. Serve hot with steamed Jasmine or Basmati rice on the side and the optional garnishes.

About the chefs:

Bernhard Mayer, Head Chef of The Sloane Club and Sloane Place in London, brings his German heritage and European flair to the kitchen alongside a 35-year international career in some of the world’s most well-loved restaurants.

Bernhard began his career in Germany working at two of the country’s two-Michelin-starred

restaurants and took his first tenure in London in 1997 before taking the helm as Executive Chef at a luxurious triumvirate of venues: Cobblers Cove in Barbados; The Regent Hong Kong and Four Seasons Hotel Jakarta.

Bringing back new global flavours to UK shores, Bernhard moved to The Savoy where he oversaw each of the hotel’s famed culinary outlets for five years.

In 2014, Bernhard took charge of all food and beverage at The Sloane Club and Sloane Place

Chef Maryono Maryono began his culinary career in Jakarta, Indonesia, where he started working for the Four Seasons Jakarta and began his association with Bernhard Mayer. After a decade Maryono moved to the UK and worked at such revered dining rooms as The Goring, The Savoy and The Mondrian before joining Bernhard at The Sloane Club and Sloane Place as Head Chef in 2016.

In 2022, The Sloane Club celebrates its centenary year when Bernhard and Maryono will mark the occasion with a series of special anniversary dishes.

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