- 2 ½ Tbsp (chicken) Korma Spice Blend
- 500g lamb [cubed]
- 2 Tbsp vegetable oil.
- ¼ cup desiccated coconut
- 2 onions [finely diced]
- Chili [to taste if required]
- 2 Tbsp ghee or butter
- 1 tsp Salt
- 1.5 cups beef stock
- 3/4 cup natural yoghurt
 Make a marinade by mixing 2 ½ Tbsp of (chicken) Korma spice blend with the vegetable oil. Add desiccated coconut to the marinade then stir thoroughly into the cubed Lamb. Cover and refrigerate for 1 or 2 hours.
 Fry onions in ghee until translucent. Add Chili [if required] and stir well. Add the marinated lamb to the pan and brown on medium heat for 10 minutes.
 Add salt and stock then simmer gently in an open pan for 20 minutes until the sauce resembles a thick gravy.
 Stir-in yoghurt one Tablespoon at a time then simmer on low heat for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.
Suggest a Recipe and be in the running to win!
If your suggestion is good enough you will win a $50.00 gift voucher plus naming rights to the curry.