Yummy Lamb Curry

This recipe is from the Livestock and Meat Commission (LMC) showcasing local food on the Tesco Cookery Theatre  in the Food NI Pavilion at The Balmoral Show 2015.

Difficulty Medium
Preparation Time 10 Minutes
Cooking Time 15 Minutes
Servings 4

Main Ingredients

• 600g Northern Ireland Farm Quality Assured lamb leg steaks, thinly sliced
• ½ large onion, chopped
• A little olive oil for frying
• 1 clove of garlic, crushed
• 3 level teaspoons of Madras curry powder
• 400ml coconut milk
• ½ lamb stock cube
• 2 heaped teaspoons of tomato puree
• 1 teaspoon mango chutney
• 1 small handful of coriander leaves, chopped
• 1 small handful of fresh mint leaves, chopped4 spring onions, chopped

To Serve

• Cooked basmati rice
• Mango chutney
• Tandoori Naan bread

Main Instructions

1. Heat the olive oil in a large pan and fry the onion until soft.
2. Add the garlic, curry powder, coconut milk with the crumbled ½ stock cube, tomato puree and mango chutney.
3. Let the sauce come to the boil, then reduce the temperature and let it simmer for 5 minutes until it thickens, keep stirring.
4. Add the chopped herbs and spring onions.
5. Finally drop the thinly sliced pieces of lamb into the hot sauce and continue to simmer for 2 – 3 minutes until the meat cooks – so it changes colour, but still remains tender.
6. Ladle into warm bowls and serve with rice, naan bread and mango chutney