Home » Lamb Recipes » Lamb Curry
Lamb Curry
Serves: 4
Cook: 20 mins
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Equipment
- Large frying pan
- green chopping board
- Red chopping board
- vegetable knife
- Chefs knife
- Garlic crush
- Teaspoons
- tablespoon
- measuring jug
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Ingredients
- 600 g Northern Ireland Farm Quality Assured lean lamb leg steak
- 1/2 Large onion
- 1 Garlic clove
- 1 Small handful fresh coriander
- 1 Small handful fresh mint
- 4 Spring onions
- 50 g Baby sweet corn
- 50 g Mangetout
- 50 g Broccoli florettes
- 50 g Red pepper
- 50 g Yellow pepper
- 1 tsp Olive oil
- 1 tbsp Madras curry powder
- 400 ml Can reduced fat coconut milk
- 1/2 Reduced salt stock cube
- 2 tsp Tomato puree
- 1 tsp Mango chutney
To serve
- Cooked basmati rice
- Naan bread
- Mango chutney
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Method
- 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 yoghurt, mango chutney and fresh herbs.
