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Yummy Lamb Curry
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.
Watch recipe video
Serves: 4
Cook Using: HobMethod
- 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.
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
