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.
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