Home   News   Article

Recipe of the week: Easy fragrant Scotch Lamb PGI curry

By Features Reporter

Easier access to your trusted, local news. Have a look at our brand new digital subscription packages!

Dial up the delish with this delicately spicy curry, served with tenderstem broccoli.

Easy fragrant Scotch Lamb PGI curry.
Easy fragrant Scotch Lamb PGI curry.


600g Scotch Lamb PGI leg steak, trimmed and chopped into 3cm cubes

A pinch sea salt

400ml can reduced-fat coconut milk

3 tbsp Scottish rapeseed oil

Large onion, peeled and chopped

2 garlic cloves, peeled and crushed

390g can cooked green lentils in water, drained and rinsed

25g fresh coriander, washed

350g tenderstem broccoli, trimmed and cut into even-sized pieces

Spice mix

To make your own fragrant spice mix to enhance the flavour of Scotch Lamb, blend one teaspoon of ground turmeric with the ground seeds from four cardamom pods, a pinch of ground cloves, quarter teaspoon of ground black pepper and one teaspoon of ground cinnamon. Or, if you prefer, use your favourite mild curry powder.


In a large bowl mix the lamb with one teaspoon of spice mix, a little salt and two tablespoons of coconut milk. Leave to stand for 10 minutes. If time permits, let the lamb marinate for two to three hours ahead of cooking – cover and keep in the fridge.

Heat one tablespoon of oil in a saucepan and gently fry the onion, garlic and a further one teaspoon of spice, stirring for five minutes. Reduce the heat, cover with a lid and cook gently for 15 minutes until soft. Pour in the remaining coconut milk and stir in the lentils. Bring to the boil, then simmer gently for 10 minutes.

Chop all but a few sprigs of coriander and stir into the sauce. Season lightly. Turn off the heat, cover and keep warm.

Preheat the grill to a medium/hot setting. Thread the lamb onto skewers and place on the grill rack. Brush with half the remaining oil. Cook for 10 to 12 minutes, turning occasionally, until cooked through.

While the lamb is cooking, heat the remaining oil in a frying pan or wok until hot and stir fry the broccoli for about three 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 five minutes to cook in its own steam.

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.

To find more recipes using Scotch Beef, Scotch Lamb and Specially Selected Pork, go to www.makeitscotch.com

Do you want to respond to this article? If so, click here to submit your thoughts and they may be published in print.

Keep up-to-date with important news from your community, and access exclusive, subscriber only content online. Read a copy of your favourite newspaper on any device via the brand new HNM App.

Learn more

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More