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.