Fyffes

A mild, creamy curry that everyone will enjoy, served with naan bread and freshly cooked rice.

Ingredients954

2 tbsp. vegetable oil

700g/1lb 8oz lean diced lamb

1 onion, peeled and sliced

1 clove garlic, peeled and crushed

2-3 tbsp. mild curry powder

150ml/1/4 pint lamb stock

150ml/1/4pint natural yoghurt

2 tbsp. mango chutney, roughly chopped

40g/11/2 oz creamed coconut

2 ripe firm bananas, peeled and sliced

To Garnish

2 tbsp. toasted flaked almonds

Sprigs of coriander

Method

1.Heat the oil in a frying pan, then brown the lamb on all sides. Remove the meat from the pan and keep warm.

2.Fry the onions and garlic together until soft, then add the curry powder and stir for 1 minute.

3.Pour in the stock, yoghurt, chutney and coconut and bring to the boil. Add the lamb and reduce the heat to a gentle simmer. Cover and cook for about 1 hour or until the meat is tender.

4.Stir in the bananas and simmer for 10 minutes. Serve with freshly cooked rice and garnish with coriander.


Cook’s tip
If a hotter curry is required, use a medium to hot curry powder and hot mango chutney.