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Lancewood Creamy Lamb Curry
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Lancewood Creamy Lamb Curry

Ingredients

30 ml olive oil
5 ml garlic , crushed
5 ml ginger , crushed
1 medium onion(s) , finely diced
500 g lamb , chopped
salt & freshly ground black pepper  to taste
30 ml curry powder
5 ml ground cumin
1 chilli(es) , finely chopped
300 g pumpkin , cubed
300 g carrots , chopped
400 ml coconut milk
240 g tomato purée
250 g LANCEWOOD® Double Cream Plain Yoghurt

 

To serve:

fresh coriander
LANCEWOOD® Double Cream Plain Yoghurt
jasmine rice
naan bread

Method

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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