Spiced lamb curry

Name: Spiced lamb curry
Yield: Serves 4
Cuisine: Indian recipes
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

Easy
December 2009

Easy
December 2009

Test kitchen approved

Serves 4
Takes 15 minutes to make, 30 minutes to cook

This simple spicy lamb curry recipe is perfect to double up and freeze, ready to feed a crowd at short notice.

Dairy-free recipes
Freezable

Nutrition: per serving

Calories: 581kcal
Fat: 45.5g fat (23.5g saturated)
Protein: 33.2g
Carbohydrates: 11.4g (4g sugar)
Salt: 2.2

Nutrition: per serving

Calories: 581kcal
Fat: 45.5g fat (23.5g saturated)
Protein: 33.2g
Carbohydrates: 11.4g (4g sugar)
Salt: 2.2

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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

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.
Stir in the chilli, garlic and ginger and cook for 1 minute. Add the balti paste and cook for a further minute.
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.