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Yummy lamb curry

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

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.