Serves Four
30ml (2tbsp) oil
675g (11/2lb) diced lamb
1 onion, chopped
1 clove garlic, crushed
2.5cm (1in) piece root ginger, grated
15ml (1tbsp) ground coriander
60ml (4tbsp) medium curry paste
400g can chopped tomatoes
300ml (1/2pt) vegetable stock
410g can Carnation evaporated milk
125g (5oz) creamed coconut, grated
4tbsp (60ml) fresh coriander, chopped
1. Heat the oil in a saucepan and cook the meat for 4-5 minutes until browned. Add onion and garlic and cook for 2 minutes.
2. Add the ginger, coriander, curry paste, tomatoes, stock, Carnation and coconut; stir well and bring to the boil. Cover and simmer for 1 hour, or until the meat is tender.
3. Finally stir in the fresh coriander and serve.
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