Serves: 2
Oven Temp: 180Method
- Peel and chop the onion. Peel and crush the garlic.
- Chop the coriander and mint.
- Remove the root and skin from the spring onions and chop.
- Using separate chopping board, thinly slice the lamb. Remember to thoroughly wash your hands after handling raw meat.
- Heat the oil in a large frying pan and fry the onion until soft.
- Add the garlic, curry powder, coconut milk, stock cube, tomato puree and mango chutney and stir.
- Bring the sauce to the boil and simmer for 5 minutes, stirring continuously.
- Add the spring onions and chopped herbs.
- Add the lamb, stir and simmer for 2-3 minutes. Check that the lamb is thoroughly cooked and there are no pink juices.
- Add chopped vegetables and stir through the lamb curry. Bring back to the boil and turn off heat.
- Serve with whole grain rice, Greek yogurt, mango chutney and fresh herbs.
Ingredients
- 600 g Northern Ireland Farm Quality Assured lean lamb leg steak
- 0.5 Large onion
- 1 Clove of garlic
- 1 Small handful fresh coriander
- 1 Small handful fresh mint
- 4 Spring onions
- 50 g Baby sweet corn
- 50 g Broccoli florettes
- 50 g Each red and yellow pepper
- 1 tsp Olive oil
- 1 tbsp Madras curry powder
- 400 ml can reduced fat coconut milk
- 0.5 reduced salt lamb stock cube
- 2 tsp Tomato puree
- 1 tsp Mango chutney
To serve
- Cooked basmati rice
- Naan bread
- Mango chutney
