Speedy Lamb Curry with Mango Pickle

13 Ingredients

Number of servings

1 lime
1 mango, finely chopped
1 fresh long green chilli, finely sliced
1/3 bunch coriander, leaves picked
1tablespoons vegetable oil
540grams lamb leg steaks, cut into 2cm pieces
1 small brown onion , cut into wedges
1/3 cup korma curry paste
400milliliter coconut milk
120grams baby spinach leaves
450grams white long-grain microwave rice, heated to serve
1/2 cup Woolworths Greek-style natural yoghurt
1/2packets mini pappadums 75g

Nutrition per serving

43% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Lamb curry in a hurry? We've got you. Elevate the rich lamb flavour with a quick mango-and-lime pickle, so you can enjoy the balance of sweet, sour and effortlessly creamy.

Method

Step 1 of 4

Zest and juice lime. Place juice, mango and half of the lime zest in a large bowl. Add chilli and stir to combine. Set aside for 10 minutes. Stir in half of the coriander.

Step 2 of 4

Heat half of the oil in a large deep frying pan over medium-high heat. Cook lamb, in batches, for 1-2 minutes or until browned. Transfer to a plate. Return pan to heat.

Step 3 of 4

Add remaining oil to pan. Add onion and cook, stirring, for 2 minutes or until softened. Add curry paste and cook, stirring, for 30 seconds or until fragrant. Add coconut milk and bring to the boil. Reduce heat to low. Return lamb to pan and simmer, stirring occasionally, for 5 minutes or until lamb is cooked and tender.

Step 4 of 4

Stir spinach into lamb mixture, in 2 batches, and cook for 1 minute or until spinach wilts. Whisk yoghurt and remaining lime zest in a bowl. Spoon rice into bowls. Top with lamb curry, yoghurt, mango pickle and remaining coriander. Serve with pappadums.

Cheat's Korma Porcupine Meatballs

Difficulty

Metro Meals in Minutes