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Gluten Free, Diabetic, Low Fat, Nut Free, Coeliacs, Atkins, Dairy Free
600g diced lamb shoulder
1 tsp black peppercorns, crushed
6 garlic cloves, crushed
2 tbsp extra virgin olive oil
1 large onion, diced
1 tbsp grated ginger
200ml coconut milk
2 tbsp tomato puree
1/2 tsp salt
4 tsp madras curry powder
2 red chillies
Preheat the oil in a shallow frying pan on medium heat.
Add the onion and cook for 3-4 minutes until golden brown.
Add the garlic, chillies, ginger and madras curry powder. Stir well and cook for a further minute.
Add the diced lamb and cook for 5 minutes, stirring occasionally.
Stir in the tomato puree and coconut milk and stir for one minute.
Add the salt and pepper before leaving to simmer on a medium to low heat for 15 minutes.
*Serve with rice and Naan bread*