Lamb Curry

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The combination of sweet and savoury spices makes a delicious curry using lean NIFQA lamb, with the colours of the vegetables tossed throughout, it creates a meal which is hard to resist.


10 Mins


20 Mins



Oven Temp



600g Northern Ireland Farm Quality Assured lean lamb leg steak

½ large onion

1 clove of garlic

1 small handful fresh coriander

1 small handful fresh mint

4 spring onions

50 g baby sweet corn,

50g mangetout,

50g broccoli florettes,

50g each red and yellow pepper.

1 tsp olive oil

1 tbsp Madras curry powder

400ml can reduced fat coconut milk

½ reduced salt lamb stock cube

2 tsp tomato puree

1 tsp mango chutney

To serve

Cooked basmati rice

Naan bread

Mango chutney

  • 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.