Emelia’s Lamb Curry with Lincolnshire Chutney

There is nothing quite like a rich, warming curry on a cold winter evening.

This Lamb Curry is full of flavour, easy to prepare and made even more delicious with two Emelia’s favourites, Lincolnshire Chutney and Outback BBQ Sauce.

The chutney brings a beautiful balance of sweetness and spice, while the Outback BBQ Sauce adds depth and richness to the curry. Served with fluffy rice, it is the perfect meal for Christmas in July, a cosy family dinner or a relaxed night at home.

Ingredients

1kg lamb steak fillets
2 medium onions, sliced
¼ cup celery, sliced
¼ cup carrots, sliced
¼ cup green apple, sliced
¼ cup red capsicum, sliced
2 cloves garlic, crushed
1 teaspoon chopped coriander
1 small chilli, finely chopped
1 tablespoon brown sugar
1 teaspoon cumin
1 tablespoon curry powder
3 tablespoons Emelia’s Lincolnshire Chutney
¼ cup Emelia’s Outback BBQ Sauce
1 cup long grain rice
Salt and pepper, to taste
A little oil for cooking

Optional: Emelia’s Garlic and Chilli Oil

Method

1. Cut the lamb into small strips and set aside.
2. Heat a little oil in a large frying pan or heavy based pot. Emelia’s Garlic and Chilli Oil is a lovely option if you would like to add extra flavour.
3. Add the lamb and cook for approximately 10 minutes, or until browned.
4. Add the onions, carrots, garlic and chilli. Stir well and cook until the vegetables begin to soften.
5. Add the capsicum, apple, celery and coriander.
6. Season with salt and pepper, then add the curry powder, cumin and brown sugar.
7. Stir everything together. Halfway through cooking, add the Lincolnshire Chutney followed by the Outback BBQ Sauce.
8. Continue cooking for a further 15 minutes, or until the lamb is tender and the curry is rich and silky. Taste and add extra curry powder, salt or pepper if needed.
9. While the curry is cooking, rinse the rice under cold water until the water runs clear.
10. Place the rice in a saucepan, cover with cold water and add a small pinch of salt. Cook for approximately 10 minutes, or until the water has been absorbed and the rice is tender.
11. Serve the curry with rice and garnish with fresh coriander.
12. Enjoy a full flavoured curry made with beautifully balanced ingredients.

The products behind the recipe

Lincolnshire Chutney

Lincolnshire Chutney adds sweetness, warmth and a beautifully rounded flavour to the curry. It is one of those pantry staples that works across so many meals, from curries and roasts to cheese boards and sandwiches.

Outback BBQ Sauce

Outback BBQ Sauce brings a rich, savoury depth to the dish. It helps create that beautiful glossy sauce while adding plenty of flavour without making the recipe complicated.

Perfect for Christmas in July

This curry is a wonderful alternative to a traditional Christmas roast. Minehan Minehan

Serve it in the middle of the table with rice, warm bread and a few simple sides, then let everyone help themselves. It is comforting, easy to share and perfect for a cold July evening.