Yummy Lamb Curry

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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.


20 minutes


15 - 20 minutes



Oven Temp



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

To Serve:
Cooked basmati rice
Mango chutney
Tandoori naan bread

  1. 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.
  2. 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. 
  3. 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.
  4. Ladle into warm bowls and serve with rice, naan bread and mango chutney.

Recipe Video