Water, Lamb Korma Shiraz Curry Masala, Vinegar, Canola Oil (Non GMO), Onion (dried), Ginger (dried), Sea Salt
Lamb Korma Curry Recipe
Add 2 tbsp (50g) of curry paste to the pan, add 500g of diced lamb to the pan. Brown the meat well in the paste. Add 1/2 cup of coconut cream and 200g tomoatoes if desired, or wate, then bring to the boil. Cooking, simmering until the meat is tender and liquid has reduced.
Serve with rice, naan bread, yoghurt and chutney.