This North Indian curry originates from the where the Taj Mahal is located in India. The spicy lamb curry featuring coconut milk is excellent used for lamb, beef or chicken.
Add 2 tbsp (50g) of curry paste to the pan, add 500g of your choice of meat/vegetables/potatoes to the pan. Brown the meat well. Add 125mls of coconut cream and 200g tomoatoes, if desired, or water. Cook until the meat is tender and take the lid off and reduce the gravy to thicken. Serve with rice.
Water, canola oil, white vinegar, dried onion, dried garlic, ginger, spices, salt.