Make it Scotch

Easy fragrant Scotch Lamb PGI curry

  • Prep 40+ mins
  • Cook 30 mins
  • Serves 4

Nutrition

  • Energy 450kcal
  • Fat 25g
  • Sat Fat 10g
  • Carbs 18g
  • Sugars 4.2g
  • Fibre 7.5g
  • Protein 35g
  • Salt 0.46g

Ingredients

Cooking Method

How it's done:

  • 1
    In a large bowl mix the lamb with 1 tsp spice mix, a little salt and 2 tbsp coconut milk. Leave to stand for 10 minutes.
  • 2
    If time permits, let the lamb marinate for 2 to 3 hours ahead of cooking - cover and keep in the fridge.
  • 3
    Heat 1 tbsp oil in a saucepan and gently fry the onion, garlic and a further 1 tsp spice, stirring for 5 minutes. Reduce the heat, cover with a lid and cook gently for 15 minutes until soft.
  • 4
    Pour in the remaining coconut milk and stir in the lentils. Bring to the boil, then simmer gently for 10 minutes.
  • 5
    Chop all but a few sprigs of coriander and stir into the sauce. Season lightly. Turn off the heat, cover and keep warm.
  • 6
    Preheat the grill to a medium/hot setting. Thread the lamb onto the skewers and place on the grill rack. Brush with half the remaining oil. Cook for 10-12 minutes, turning occasionally, until cooked through.
  • 7
    While the lamb is cooking, heat the remaining oil in a frying pan or wok until hot and stir fry the broccoli for about 3 minutes until starting to wilt and brown slightly. Remove from the heat, sprinkle with the remaining spice mix and a little salt, cover tightly and leave to stand for 5 minutes to cook in its own steam.
  • 8
    To serve, remove the lamb from the skewers and serve with the broccoli and coconut curry sauce. Sprinkle over the remaining coriander and a few chilli flakes, if you like it spicier, served with fresh lemon wedges.
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