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To serve:
1. Add the olive oil, garlic, ginger, onion and lamb to a pot and fry over medium to high heat for 10 – 15 minutes.
2. 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.
3. Place on a low heat and simmer for 60 minutes.
4. Serve with rice or naan bread.
To serve:
Add dollops of extra yoghurt and fresh coriander.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
Struggling to convert the ingredients for this recipe? Click here to easily convert your measurements.
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