Tender lamb is coated in a flavourful curried mayo of chutney, curry powder, lemon juice, and yoghurt. It is served with beautiful fresh leaves, green beans and flaked almonds, and is sprinkled with fresh parsley for a fragrant finish!
Lamb & Curried Mayo
Lamb & Curried Mayo
with flaked almonds, lemon juice & green beans
Hands on Time: 10 - 25 minutes
Overall Time: 25 - 40 minutes
Ingredients:
- Creamy Yoghurt
- Flaked Almonds
- Free-range Lamb Goulash
- Fresh Parsley
- Green Beans
- Lemon Juice
- Medium Curry Powder
- Mrs. Balls Chutney
- Onion
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
TOASTED FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEN BEANS
Return the pan to a medium-high heat with a splash of water and a drizzle of oil. When starting to bubble, fry the halved green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil, season (to taste) and remove from the pan on completion.
LAMB, OH, LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the lamb chunks for 4-5 minutes per side until browned. Remove from the pan on completion and place in a bowl.
MIX IT UP
Return the pan, wiped clean, to a medium heat with a drizzle of oil. Once hot, add the sliced onions and fry for 5-6 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste) and fry until fragrant, shifting constantly. Remove from the pan and place in the bowl with the lamb along with the chutney, the creamy yoghurt, seasoning, and the lemon juice (to taste). Mix until fully combined.
DRESSED SO FRESH
In a salad bowl, add the rinsed salad leaves, a drizzle of oil, some seasoning, the cooked green beans, and ½ of the toasted almonds.
LAMB, THAT LOOKS GOOD!
Plate up the tasty curried lamb and side with the fresh green bean and almond salad. Sprinkle over the remaining almonds and garnish with the parsley. What a dish, Chef!
Flaked Almonds - 10g
Green Beans - 100g
Free-range Lamb Goulash - 150g
Onion - 1
Medium Curry Powder - 5ml
Mrs. Ball’s Chutney - 25ml
Creamy Yoghurt - 40ml
Lemon Juice - 15ml
Salad Leaves - 20g
Fresh Parsley - 4g
TOASTED FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEN BEANS
Return the pan to a medium-high heat with a splash of water and a drizzle of oil. When starting to bubble, fry the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil, season (to taste) and remove from the pan on completion.
LAMB, OH, LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the lamb chunks for 4-5 minutes per side until browned. Remove from the pan on completion and place in a bowl.
MIX IT UP
Return the pan, wiped clean, to a medium heat with a drizzle of oil. Once hot, add the sliced onions and fry for 5-6 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste) and fry until fragrant, shifting constantly. Remove from the pan and place in the bowl with the lamb along with the chutney, the creamy yoghurt, seasoning, and the lemon juice (to taste). Mix until fully combined.
DRESSED SO FRESH
In a salad bowl, add the rinsed salad leaves, a drizzle of oil, some seasoning, the cooked green beans, and ½ of the toasted almonds.
LAMB, THAT LOOKS GOOD!
Plate up the tasty curried lamb and side with the fresh green bean and almond salad. Sprinkle over the remaining almonds and garnish with the parsley. What a dish, Chef!
Flaked Almonds - 20g
Green Beans - 200g
Free-range Lamb Goulash - 300g
Onion - 1
Medium Curry Powder - 10ml
Mrs. Ball’s Chutney - 50ml
Creamy Yoghurt - 80ml
Lemon Juice - 30ml
Salad Leaves - 40g
Fresh Parsley - 8g
TOASTED FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEN BEANS
Return the pan to a medium-high heat with a splash of water and a drizzle of oil. When starting to bubble, fry the halved green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season (to taste) and remove from the pan on completion.
LAMB, OH, LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the lamb chunks for 4-5 minutes per side until browned. Remove from the pan on completion and place in a bowl.
MIX IT UP
Return the pan, wiped clean, to a medium heat with a drizzle of oil. Once hot, add the sliced onions and fry for 7-8 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste) and fry until fragrant, shifting constantly. Remove from the pan and place in the bowl with the lamb along with the chutney, the creamy yoghurt, seasoning, and the lemon juice (to taste). Mix until fully combined.
DRESSED SO FRESH
In a salad bowl, add the rinsed salad leaves, a drizzle of oil, some seasoning, the cooked green beans, and ½ of the toasted almonds.
LAMB, THAT LOOKS GOOD!
Plate up the tasty curried lamb and side with the fresh green bean and almond salad. Sprinkle over the remaining almonds and garnish with the parsley. What a dish, Chef!
Flaked Almonds - 30g
Green Beans - 300g
Free-range Lamb Goulash - 450g
Onion - 1
Medium Curry Powder - 15ml
Mrs. Ball’s Chutney - 75ml
Creamy Yoghurt - 120ml
Lemon Juice - 45ml
Salad Leaves - 60g
Fresh Parsley - 12g
TOASTED FLAKES
Place the flaked almonds in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan on completion and set aside to cool.
KEEN BEANS
Return the pan to a medium-high heat with a splash of water and a drizzle of oil. When starting to bubble, fry the halved green beans for 6-7 minutes until cooked al dente. Toss with a drizzle of oil, season (to taste) and remove from the pan on completion.
LAMB, OH, LAMB
Return the pan, wiped down if necessary, to a medium-high heat with a drizzle of oil. When hot, fry the lamb chunks for 4-5 minutes per side until browned. Remove from the pan on completion and place in a bowl.
MIX IT UP
Return the pan, wiped clean, to a medium heat with a drizzle of oil. Once hot, add the sliced onions and fry for 7-8 minutes until soft and translucent, shifting occasionally. In the final 1-2 minutes, add the curry powder (to taste) and fry until fragrant, shifting constantly. Remove from the pan and place in the bowl with the lamb along with the chutney, the creamy yoghurt, seasoning, and the lemon juice (to taste). Mix until fully combined.
DRESSED SO FRESH
In a salad bowl, add the rinsed salad leaves, a drizzle of oil, some seasoning, the cooked green beans, and ½ of the toasted almonds.
LAMB, THAT LOOKS GOOD!
Plate up the tasty curried lamb and side with the fresh green bean and almond salad. Sprinkle over the remaining almonds and garnish with the parsley. What a dish, Chef!
Flaked Almonds - 40g
Green Beans - 400g
Free-range Lamb Goulash - 600g
Onion - 1
Medium Curry Powder - 20ml
Mrs. Ball’s Chutney - 100ml
Creamy Yoghurt - 160ml
Lemon Juice - 60ml
Salad Leaves - 80g
Fresh Parsley - 15g
Woolies Products in this dish
