Easy Lamb Curry In 30
This fragrant lamb curry is a staple in our household for make-ahead lunches, or for dinner during the week. We are both working professionals, and even though we don’t have kids, I try not to work all evening, and neither of us wants to be slaving over a stove. Not to mention, the oh-so-demanding princess dog Brie prefers to be doted on once she decides the workday should cease!
Curries are meant to be easy and this lamb curry is no exception. Easy, quick, fragrant and filling; what more can you ask for?
Let’s do it – Curry in 30
To make this lamb curry you’ll need 2 baking sheets; one for the potatoes and one to toast your naan and one large pan – we use this one from Staub. We always use parchment paper to keep things from sticking, even though the baking sheets are non-stick. Don’t even get me started.
Ingredients
- 250 grams (approx 1 cup) of ground lamb
- 2 TSP cumin-turmeric spice blend
- 2 TBSP mango chutney
- 1/4 cup of frozen peas
- Approx 1-1/4 cup yellow potatoes
- 1-1/2 TSP curry powder
- 1/4 cup white onion, chopped
- 2 TBSP of tomato sauce
- 1/2 cup water
- 3/4 cup coconut milk
- Cilantro
- 2 pieces naan bread
- Salt and pepper to taste
- Oil for cooking
Directions
Preheat your oven to 450 degrees Fahrenheit and chop your yellow potato into 1/2″ pieces. Chop your onions and put them aside in a small bowl.
Toss the potatoes with oil and season with salt and pepper. Lay the potatoes out on the parchment-lined baking sheet, and pop in the oven. Should take approximately 15-20 minutes to cook through.
Heat a large pan over medium-high heat, add some oil and fry your chopped onions. Add your ground lamb, curry powder and cumin-turmeric spice blend and cook for approximately 5 minutes (lamb should be cooked to an internal temperature of 160 degrees Fahrenheit).
Once the lamb is cooked through, add tomato sauce and coconut milk, along with the water, and reduce the heat to medium low heat and let simmer for approximately 8 minutes, stirring occasionally. This will allow the sauce to thicken. If the sauce doesn’t thicken enough for your preference, you can add cornstarch to help thicken the curry.
Add your parchment-lined baking sheet with the naan into the oven and set a timer for approximately 3 minutes. Meanwhile, in a small bowl, add your mango chutney, half your cilantro and 1 tbsp of water and mix together.
Remove the lamb curry from the heat and stir in the peas and the potatoes. Remove your naan from the oven once toasted (to your preference).
Divide the lamb curry amongst the bowls, add a dollop of the chutney to the lamb curry mixture, and your naan to soak up all that sauce, and enjoy!
Curry – what’s your fave?
What kind of curry is your favourite??
While this lamb curry is one of my favourites, I do love to get a Thai green curry with thinly sliced beef or prawn. Put curry anything in front of me, and odds are that I will consume it unless it has tofu. I am not a fan of tofu in any way shape or form. Nineties tofu has scarred me for life.
