Nutrition and extra info
Nutrition: Per serving
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
Whizz the onion, garlic, ginger and 200ml water in a food processor until you have a smooth paste.
Heat the oil in a casserole dish and fry the onion mixture for 10-15 mins or until all the liquid has been absorbed and the onion begin to turn golden brown. Add the curry paste and fry for 1 min more. Stir through the tomatoes, cinnamon and chilli. Pour in the stock and bring to a simmer. Add the lamb and cook, covered for 1 hr.
Remove the lid and simmer uncovered for 15 mins to reduce slightly. Season to taste and stir through the coriander. Serve with fluffy basmati rice, naan bread and yogurt.
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