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Lamb curry with pear chutney

Lamb curry with pear chutney


Use our home-reared Welsh lamb in this warming, autumnal dish

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2939kj 700kcal
  • Fat
    High 35%
  • Saturates
    High 51%
  • Sugar
    High 35%
  • Salt
    Low 35%

% of adult’s reference intake | Carbohydrates per serving : 72g


  • 1 tsp vegetable oil2 Co-op British lamb leg steaks, fat trimmed, diced
  • 1 red onion, thinly sliced
  • 2 Co-op British parsnips, diced
  • 1/2 x 500g jar Co-op tikka masala sauce
  • Few sprigs coriander
  • Co-op garlic and coriander
  • mini naans (optional)
  • For the pear chutney:
  • 2 Co-op British pears, peeled, cored and thinly sliced
  • 20g sultanas
  • 2 tbsp cider vinegar
  • 50g white sugar
  • 1/4 tsp cumin seeds


  1. Heat the oil in a pan, add the lamb and veg, then stir fry for 2 mins
  2. Add the sauce and 200ml boiling water
  3. Bring to the boil, then cover and simmer for 20 mins
  4. Meanwhile, place the pears, sultanas, vinegar and sugar in a pan
  5. Cover and simmer for 15 mins, then add the cumin and stir well
  6. Serve the curry scattered with coriander, plus the chutney on the side and the mini naans, if using

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