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.
Add chopped vegetables and stir through the lamb curry. Bring back to the boil and turn off heat.
Serve with whole grain rice, Greek yoghurt, mango chutney and fresh herbs.
Serves: 4
Cook: 20 mins
