Ingredients

How to make it

  • HEAT OIL IN A LARGE SAUCEPAN OVER HIGH HEAT, ADD THE LAMB AND BROWN IN BATCHES.
  • REMOVE AND SET ASIDE.
  • REDUCE HEAT TO MEDIUM, ADD ONION GARLIC AND GINGER TO PAN AND COOK FOR 5-6 MINUTES.
  • ADD PASTE AND COOK, STIRRING, FOR 2-3 MINUTES.
  • RETURN LAMB TO PAN, ADD STOCK AND BRING TO THE BOIL.
  • REDUCE HEAT AND SIMMER FOR 30 MINUTES.
  • ADD THE POTATO, CARROT, PEAS AND COCONUT MILK AND COOK FOR A FURTHER 25 MINUTES.
  • GARNISH WITH CORIANDER AND SERVE WITH RICE.
  • I LIKE TO CHOPP CHILLI'S FINE AND SPRINKLE IT OVER THE DISH FOR EXTRA HEAT :)
  • ENJOY :)

People Who Like This Dish 2
Reviews & Comments 3

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  • tinadc 3 years ago
    I LOVE DE-BONED LEG OF LAMB BUT IT IS TOO EXPENSIVE NOW... USE MOST OF THE TIME SHIN :)
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  • pleclare 3 years ago
    Is there a particular cut of lamb you use?
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  • pleclare 3 years ago
    Love this one and just bought some korma curry paste. Hope all is well!
    Was this review helpful? Yes Flag

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