- 1kg lamb
- 2 onions
- 3 cloves garlic
- 2 tsp ground ginger
- 2 tbsp korma paste
- 50 g ground almond
- 100 ml creamed coconut
- 200 ml lamb stock
- 1/2 tsp brown sugar
- 150 g natural yogurt
- 1 bunch coriander
Remove any skin from the lamb breast and dice into reasonably sized cubes.
Take the two onions and dice. Not too fine though.
Press 2 cloves or garlic and finely slice the third.
Pop your pan onto the hob (medium - high heat)
Add the oil, onions, garlic, ginger, and 20ml of the stock. Stir and cook for a few minutes.
Add the korma paste, stir and cook for a further 2 minutes.
Add the lamb to the mix, stir and coat evenly.
Add the almond, remaining stock, sugar and creamed coconut to the pan. Stir and allow to simmer for 10min, or until the lamb is thoroughly cooked.
Once the lamb is cooked, stir in the yogurt.
Serve over rice and sprinkle with coriander and flaked almonds.