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Quick Lamb Curry Quick Lamb Curry

Quick Lamb Curry

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This quick curry doesnt disspaoint. Ready in 20 mins it ticks all the boxes!

Preparation: 5 mins  (plus 0 mins marination)
Cooking: 15 mins
  • 4 lamb leg steaks, trimmed and cut into strips
  • 1 teaspoon oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed or finely chopped
  • 1 x 2.5cm piece fresh root ginger, peeled and finely chopped
  • 3 tablespoons medium curry powder or paste
  • 400ml coconut milk
  • 150ml hot lamb or beef stock
  • 3-4 tablespoons tomato purée
  • 3 tablespoons mango chutney
  • Juice of 1 lime
  • 1 x 400g can chick peas
  • 75g baby spinach leaves
  • 4 spring onions, chopped
  • 1 small handful freshly chopped coriander leaves

To serve

  • 2 x 250g packets of microwave basmati rice
  • 4 mini naan breads
  • 2 tablespoons natural Greek yogurt

•  Heat oil in a large pan and fry the onion until soft. Add lamb and stir-fry for 3 - 4 minutes. Transfer to a warm plate and set aside.

•  Add garlic, ginger, curry powder or pasta, coconut milk, stock, tomato purée and mango chutney to the pan and bring the mixture to the boil. Reduce the heat and simmer for 10 minutes until the sauce thickens.

•  Return the lamb to the pan and add the chick peas, spinach, half the spring onions, lime juice and coriander.  Continue to cook for a minute.

To serve

•  Microwave the rice according to the packet instructions and warm the bread. Spoon the rice into four warm bowls and top with lamb curry. Scatter with remaining spring onions and drizzle with yogurt before serving.

Recommend this recipe