Quick Lamb Curry

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Short on time but full of flavour: prepare, cook and serve up this creamy curry in just twenty minutes! Leaving you plenty of spare time to learn a new language, take up a new hobby, or sit in your loungewear and binge-watch reruns of classic noughties game shows. Best of all? It’s cheap as chips.

Preparation: 5 mins

Cooking: 15 mins

Ingredients

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

Method

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