Method
Heat a little oil on high in a deep-sided pan. Fry onion for 1 - 2 mins and remove. Brown lamb in small batches, removing each batch before adding the next.
Reduce heat and return lamb and onion to pan. Add curry sauce and tomatoes (including juice). Cover and simmer for 1½ - 2 hours or until tender.
Add coriander and yoghurt just before serving. Cook rice according to packet directions.
Serve with basmati rice and choice of pickle or chutney.
{Serves 4}
|
