Home » Lamb Recipes » Yummy lamb curry
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Equipment
- weighing scales
- Chopping boards
- knives
- garlic crusher
- measuring spoons
- measuring jug
- Mixing spoon
- Large frying pan
- Mixing spoon
- Can opener
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Ingredients
- 600 g Northern Ireland Farm Quality Assured lean lamb leg steak
- 1/2 Large onion
- 1 Clove of garlic
- 1 Small handful fresh coriander
- 1 Small handful fresh mint
- 4 Spring onions
- 1 x 5 ml (1 tsp) Olive oil
- 1 x 5 ml (1 tbsp) Madras curry powder
- 1 x 400 ml can reduced fat coconut milk
- 1/2 Reduced salt lamb stock cube
- 2 x 5 ml (2 tsp) Tomato puree
- 1 x 5 ml (1 tsp) 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.
- Serve with basmati rice, naan bread and mango chutney.