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  • 4 tablespoons olive oil

  • 1 medium onion quartered

  • 600g very lean lamb leg cubed

  • 4 tablespoons tomato purée

  • 4 tablespoons marinade

  • Pack of chestnut mushrooms

  • Pack of green beans cut into 3

  • Knorr beef stock cube

  • Fresh coriander (optional)

  • Blue Dragon Coconut Cream 250ml


Heat oil on low to medium in wok or similar & add onion, cook for 5 minutes. Add lamb & cook for a further 10 minutes stirring regularly.

Karen's Spicy Lamb Curry

Karen's Spicy :Lamb Curry << Back to Recipes

Dissolve stock cube in a little boiling water & add to the pan along with the marinade, tomato purée & coconut cream, mix well & bring to a simmer. Add mushrooms & green beans then turn down heat to lowest setting & cook for one hour, stirring occasionally. For a thicker sauce, add a little cornflour mixed with water.


Serve with plain boiled rice & naan. Garnish with coriander if desired.


This is a medium spiced curry so if you would like it hotter simply add more marinade the next time or less for a milder curry.