Lamb Korma

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb lamb steak, cubed
• 1 (14 ounce) can evaporated milk
• 4 ounces coconut, grated
• 4 ounces single cream
• 3 tablespoons mango chutney
• 1 small onion, finely chopped
• 2 teaspoons curry powder
• 1/2 teaspoon chili powder
• 1 fresh cayenne pepper, finely chopped
• 4 garlic cloves, crushed
• 2 inches gingerroot, grated
• 5 tablespoons vegetable oil
• 4 tablespoons coriander leaves, roughly chopped
• 1 tablespoon coriander leaves, whole
• 1 teaspoon turmeric
• 1 teaspoon garam masala

Recipe

• 1 make a paste of the curry powder, turmeric and chilli powder with a little water.
• 2 fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.
• 3 add the curry and chilli powder paste and stir in and fry for a further 30 secs.
• 4 add the lamb pieces and seal well on all sides.
• 5 add the cream, coconut, mango chutney and milk and simmer for 20 minutes or until the lamb is cooked, stirring constantly. if needed add a little water to prevent the curry becoming too thick or dry.
• 6 now stir in the garam marsala and finely chopped coriander leaves and cook for a further minute.
• 7 serve with the whole coriander leaves sprinkled over the top.