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To serve:
Add the olive oil, garlic, ginger, onion and lamb to a pot and fry over medium to high heat for 10 – 15 minutes.
Combine the seasoning, curry powder, ground cumin and chilli and mix well. Add the coconut milk, tomato purée and yoghurt to the mixture and stir well.
Place on a low heat and simmer for 60 minutes.
Serve with rice or naan bread.
To serve:
Add dollops of extra yoghurt and fresh coriander.
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