Welsh Lamb & Leek curry


Serves: 1


This is a great combination of Indian spicing with the fresh traditional flavours of Wales.  Plenty of flavour, but only mild in heat, so a favourite for the whole family. The spring onion and leeks really work well together and don’t forget, make sure the lamb is Welsh!


  • 1 portion of precook Lamb (Welsh!)
  • 400ml Base gravy
  • 2 tbsp. Vegetable oil
  • 1 tsp. Garlic & Ginger puree
  • 1 tsp. Salt
  • 1 medium Leek (washed, trimmed, finely sliced)
  • 1 tsp. Coriander powder
  • 1/2 tsp. Chilli powder
  • 1 tsp. Cumin powder
  • 3 tbsp. finely sliced Spring Onion
  • 1 tbsp. Tomato puree
  • 1/2 tsp. freshly ground Black Pepper
  • 1 tsp. Garam Masala
  • 1/2 tsp. Mint sauce
  • 1 tbsp. finely chopped Coriander


Heat the oil in your pan and add the leek and spring onion and stir fry for a few minutes. Add the garlic & ginger puree, stir thoroughly then add the salt, black pepper and dried spices, excluding the garam masala. Cook everything for a minute or so, until the spices become fragrant, then add the lamb. After a minute of stirring the meat through the spice mixture add the tomato puree and half of the base gravy. Allow everything to thicken a little then add the chopped coriander and mint sauce, and stir well. Add the remaining base gravy and garam masala, thicken to your preference and serve, garnished with a little more finely sliced spring onion.

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