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Lamb Curry in a Hurry

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This subtly spiced number gets to the table quicker than any take-away using quick cooking lean Scotch Lamb with quality store cupboard ingredients.

How to cook & Ingredients

5 minutes
20 minutes
Serves 2

Ingredients 

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

Cooking Method

  • 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.

    1
  • Add the ginger, chilli and Garam Masala, cook gently for a further minute.

    2
  • 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.

    3
  • Just before serving stir in the yoghurt. Spoon into bowls and garnish (optional).

    4

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Serving Suggestion

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! Mop up with warm naan bread.

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