Fusion Lamb Satay Curry

A delicious blend of Indonesian and Indian flavours
Serves 4

INGREDIENTS:

pataks_Korma-Curry.jpg

  • 1 tablespoon Vegetable Oil
  • 1 lb boneless Lamb, cut into small cubes
  • 1 lb Carrots, peeled & cut into 1 & 1/2 inch chunks
  • 1 (10 ounce) can Pataks Korma medium hot cooking sauce
  • 1/2 cup Water
  • 1/2 cup dry roasted peanuts, coarsely chopped
  • Cooked noodles or rice
  • 1/4 cup coconut flakes, toasted
  • 1/4 cup Cilantro, chopped

METHOD:

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.