Yummy lamb curry

Yummy lamb curry preparation time Serves: 4
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Yummy lamb curry cook time Cook: 30 mins
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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.