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Ingredients
  • 800g lamb mince
  • ½ cup chopped fresh coriander
  • 80g (⅓ cup) korma curry paste
  • 2 ½ teaspoons finely grated fresh ginger
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 400g can diced tomatoes
  • 400ml can coconut milk
  • 2 dried bay leaves
  • 1 cinnamon stick, broken in half
  • Steamed white rice, to serve
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