Farm Quality Assured

The Natural Choice For Beed & Lamb

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Yummy Lamb Curry

For a curry in a hurry there’s nothing more yummy than this. Made with creamy coconut milk, fruity chutney and thinly sliced Farm Quality Assured lean lamb leg steaks it’s the quick and easy way to spice up your night.

Serves 4
Prep Time 20 mins
Cooking Time 15-20 mins

Always wash your hands after handling raw meat


  • 600g Northern Ireland Farm Quality Assured lean lamb leg steak, thinly sliced
  • ½ large onion, chopped
  • A little olive oil for frying
  • 1 clove of garlic, crushed
  • 3 level teaspoons of Madras curry powder
  • 400ml coconut milk
  • ½ lamb stock cube
  • 2 heaped teaspoons of tomato puree
  • 1 teaspoon mango chutney
  • 1 small handful of coriander leaves, chopped
  • 1 small handful of fresh mint leaves, chopped
  • 4 spring onions, chopped


Heat the olive oil in a large pan and fry the onion until soft, add the garlic, curry powder, coconut milk with the crumbled ½ stock cube, tomato puree and mango chutney. Let the sauce come to the boil, then reduce the temperature and let it simmer for 5 minutes until it thickens, keep stirring. Add the chopped herbs and spring onions. Finally drop the thinly sliced pieces of lamb into the hot sauce and continue to simmer for 2 – 3 minutes until the meat is tender. Ladle into warm bowls and serve with rice, naan bread and mango chutney.

To Serve:

  • Cooked basmati rice
  • Mango chutney
  • Tandoori naan bread