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Easy Lamb Curry with Coconut Milk
Ingredients
  • 1 tablespoon coconut oil
  • 450 g (1 lb) diced lamb (leg or shoulder)
  • 1 medium yellow onion, finely diced
  • 2 large garlic cloves, finely chopped
  • 1 small red chilli pepper, deseeded and finely chopped
  • 1 medium carrot, sliced
  • 1 tablespoon garam masala
  • 1 ½ tablespoon medium curry powder
  • 2 tablespoons tomato paste
  • 300 (1 ¼ cup) ml lamb stock
  • 100 g (3.5 oz) frozen peas
  • 1 x 400 ml (13.5 fl oz) can coconut milk
  • Fresh coriander, a handful
  • Salt and freshly ground black pepper to taste
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