Makes 4
500g Lamb Neck Fillet (Diced)
2 White Onions (Finely Diced)
2 Garlic Cloves (Crushed)
1 Red Chilli (Chopped)
2 tbsp Vegetable Oil
3 tbsp Curry Paste, Use to your taste but
I would use a masala
1 400g Tin Chopped Tomatoes
½ Tin Coconut Milk
Bunch Fresh Coriander (Chopped)
Natural Yogurt (To Serve)
Heat the oil in a casserole style pan or large sauce pan, sweat the onion, garlic and chilli for a few minutes until it starts to soften.
Now add the diced lamb, let the lamb get some colour and then turn/stir to let the lamb colour evenly.
Add the curry paste, mix through all of the lamb and onion mix. Cook out for a few minutes to start to cook the spices.
Now it’s time to add the tin tomatoes, coconut milk and bring to the boil.
Once boiling either turn to a lower heat or place a lid/tin foil on the Pan and cook in the oven slowly for a good 3 hours, if not use the hob for 2 hours and let gently simmer
Once the lamb has been cooking for 2-3 hours it’ll be nice and tender and the flavour will be really delicious. At this stage add the coriander and drizzle on some of the Natural yogurt and serve.