eCook Meal
Lamb & Curried Mayo
with flaked almonds, lemon juice & green beans
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R86.46
for 4 servings · R21.61 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Onion needs 1Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Lemon Juice needs 60 mlLemon Juice 500 ml 500 ml at R29.99 · 12% of packR3.60
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Medium Curry Powder needs 20 mlRobertsons Rajah Medium Curry Powder 100 g R29.99 · whole pack (size can't be divided)R29.99
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Fresh Parsley needs 15 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 10% of packR5.70
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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Green Beans needs 400 gGreen Beans in Brine 410 g 410 g at R26.99 · 98% of packR26.33
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Flaked Almonds needs 40 gEveryday Raw Almonds 1 kg 1 kg at R231.99 · 4% of packR9.28
Not in the Woolies basket — source these elsewhere:
- Mrs. Ball’s Chutney
- Free-range Lamb Goulash
- Creamy Yoghurt
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Lamb & Curried Mayo?
The preparation time for Lamb & Curried Mayo with flaked almonds, lemon juice & green beans is between 10 and 25 minutes.
What is the total time required to make Lamb & Curried Mayo with flaked almonds, lemon juice & green beans?
The total time required to make Lamb & Curried Mayo with flaked almonds, lemon juice & green beans is between 25 and 40 minutes.
How many servings does Lamb & Curried Mayo provide?
4 servings
What are the main ingredients in Lamb & Curried Mayo?
Almonds, Creamy Yoghurt, Green Beans, Lamb Goulash, Lemon Juice, Medium Curry Powder, Mrs. Balls Chutney, Onion, Parsley, Salad Leaves
What is the nutritional information of Lamb & Curried Mayo?
Calories: 592, Carbs: 46 grams, Fat: grams, Protein: 37.9 grams, Sugar: 24.6 grams, Salt: 358 grams
How do I prepare Lamb & Curried Mayo?
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! 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Lamb & Curried Mayo?
Almonds, Creamy Yoghurt, Green Beans, Lamb Goulash, Lemon Juice, Medium Curry Powder, Mrs. Balls Chutney, Onion, Parsley, Salad Leaves
How many calories does Lamb & Curried Mayo have?
592 calories
How much fat content does Lamb & Curried Mayo have?
grams