Yummy lamb curry

600g Northern Ireland Farm Quality Assured lean lamb leg steak

½ large onion

1 clove of garlic

1 small handful fresh coriander

1 small handful fresh mint

4 spring onions

1 x 5ml spoon (1 tsp) olive oil

1 x 15ml spoon (1 tbsp) Madras curry powder

1 x 400ml can reduced fat coconut milk

½ reduced salt lamb stock cube

2 x 5ml spoons (2 tsp) tomato puree

1 x 5ml spoon (1 tsp) mango chutney

To serve

Cooked basmati rice

Naan bread

Mango chutney

Weighing scales, chopping boards, knives, garlic crusher, measuring spoons, measuring jug, mixing spoon, large frying pan, mixing spoon, can opener.

Peel and chop the onion. Peel and crush the garlic.
Chop the coriander and mint.
Remove the root and skin from the spring onions and chop.
Using separate chopping board, thinly slice the lamb. Remember to thoroughly wash your hands after handling raw meat.
Heat the oil in a large frying pan and fry the onion until soft.
Add the garlic, curry powder, coconut milk, stock cube, tomato puree and mango chutney and stir.
Bring the sauce to the boil and simmer for 5 minutes, stirring continuously.
Add the spring onions and chopped herbs.
Add the lamb, stir and simmer for 2-3 minutes. Check that the lamb is thoroughly cooked and there are no pink juices.
Serve with basmati rice, naan bread and mango chutney.