A delicious blend of Indonesian and Indian flavours
Heat oil in a large skillet. Add lamb, cook over a medium heat for about 3 minutes or until nicely browned, stirring several times. Add carrots, Korma sauce and water, mix well. Cover and simmer for 45 minutes to 1 hour, or until the lamb is tender, stirring now & then. Stir in the peanuts. Garnish with the coconut and cilantro. Serve over noodles or rice.
All Recipe of the Month ingredients are available The British Emporium. For more information, please call our store or send us e-mail.