Join our family
Be part of the LANCEWOOD® family to receive our recipes and be the first to know about our new products and competitions.
30 ml olive oil
5 ml garlic, crushed
5 ml ginger, crushed
1 medium onion, finely diced
500 g lamb, chopped
Salt & freshly ground black pepper to taste
30 ml curry powder
5 ml ground cumin
I chilli, 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
Extra LANCEWOOD® Double Cream Plain Yoghurt
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.
Add dollops of extra yoghurt and fresh coriander.
Setup your profile to create your own inspiring recipe book and always have your favourite LANCEWOOD® recipes at your fingertips.
Or sign in with: