Coriander Lamb Curry

1. 1

   Brown the lamb pieces, chopped pepper, and onions gently in a frying pan, with a little butter, vegetable oil, ginger, and garlic.

2. 2

   Once golden, drain off the fat and move to a large saucepan.

3. 3

   Add the tomatoes, puree, curry paste, chilli powder, turmeric, and paprika gradually to the saucepan as the mixture thickens.

4. 4

   Meanwhile, leave on a low heat and start boiling the rice.

5. 5

   The curry should be ready after 20 minutes and the basmati rice will be ready once it has soaked up all of its water.

6. 6

   Serve together with a garnish of freshly chopped coriander and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.