Lamb Curry in a Hurry
200g (7oz) lean Scotch Lamb i.e. neck fillet or leg steaks, cut into thin slices
2 tbsp olive oil
1 red onion, halved and sliced
2 tsp ready prepared ginger from a jar
1 tsp ready prepared chillies from a jar
1 tsp ready prepared garlic from a jar
1-2 tsp Garam Masala or mild curry powder
3 ripe tomatoes, chopped or 200g can chopped tomatoes
3 tbsp natural yoghurt
Fresh herbs or shredded cucumber, to garnish
- Heat the oil in a frying pan or wok and stir-fry the lamb and the onion for 2-3 minutes until the meat is browned.
- Add the ginger, chilli and Garam Masala, cook gently for a further minute.
- Stir in the chopped fresh or canned tomatoes with 4 tbsp water, simmer, stirring occasionally, for 10 minutes or until the sauce has reduced and thickened slightly. Return the meat to the sauce and simmer for a further 3-4 minutes.
- Just before serving stir in the yoghurt. Spoon into bowls and garnish (optional).
This curry is a nutritious, low fat recipe to build on for extra servings or just variety…add a handful of baby spinach leaves, cauliflower florets or sliced red peppers, drained canned chickpeas or sliced mushrooms, anything healthy that’s handy!
This subtly spiced number gets to the table quicker than any take-away using quick cooking lean Scotch Lamb with quality store cupboard ingredients. Mop up with warm naan bread.