Lamb Korma

Ingredients

 2 tablespoons oil or ghee

1 pound lamb, diced

1 onion, chopped

1 clove garlic, crushed

1 piece root ginger, grated

1 tablespoon ground coriander

4 tablespoons curry paste

1 pound can of chopped tomatoes

1 cup vegetable stock

1 cup Carnation Evaporated Milk

5 ounces coconut, grated

4 tablespoons fresh coriander, chopped

 Method 

1. Heat the oil or ghee in a saucepan and cook the meat for 4-5 minutes until browned.
2. Add onion and garlic and cook for 2 minutes.
3. Add the ginger, coriander, curry paste, tomatoes, stock, milk and coconut; stir well and bring to the boil.
4. Cover and simmer for 1 hour, or until the meat is tender.
5. Stir in the fresh coriander just before serving