This lamb curry recipe is the perfect cheap to make dish to put in the freezer, and have on standby for feeding a crowd at short notice.
Ingredients
- 1 tbsp sunflower oil
- 500g lamb neck fillet, trimmed and cut into bite-sized pieces
- 1 medium onion, sliced
- 1 green chilli, deseeded and chopped
- 2 garlic cloves, sliced
- 3cm piece fresh ginger, finely grated
- ½ x 283g jar balti paste
- 400ml can coconut milk
- 200g trimmed green beans, halved
- 6 spring onions, cut into 4cm lengths, plus 2 sliced, to garnish
- 250ml lamb stock, hot
- ½ tbsp fish sauce
- Good squeeze of lime juice, to taste
Method
- 1. Heat the oil in a deep frying pan over a medium-high heat, add the lamb and onion and cook for 8-10 minutes until the onions have caramelised.
- 2. Stir in the chilli, garlic and ginger and cook for 1 minute. Add the balti paste and cook for a further minute.
- 3. Stir in the coconut milk, beans, spring onions and stock, and simmer for 20 minutes until the lamb is tender. Season with fish sauce and lime juice, garnish with spring onions and serve with basmati rice.
Nutritional info
Per serving: 581kcals, 45.5g fat (23.5g saturated), 33.2g protein, 11.4g carbs, 4g sugar, 2.2g salt
Chef's tip
To freeze this dish, make the curry, but don’t add the green beans. Defrost, then add them and warm through.