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Yummy Lamb Curry

Ingredients

  • 600 g Northern Ireland Farm Quality Assured lean lamb leg steak thinly sliced
  • 1/2 Large onion chopped
  • A little olive oil for drying
  • 1 Clove of garlic crushed
  • 3 level tsp of Madras curry powder
  • 400 ml Coconut milk
  • 1/2 Lamb stock cube
  • 2 heaped tsp of tomato puree
  • 1 tsp 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

Method

  • 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.