Ingredients
-
2
-
4
-
4
-
4
-
1
-
1
-
3
-
1/2
-
2
-
1
-
-
-
-
-
Directions
Steps
|
1
Done
|
Cube Lamb and Cut Off Any Fat. |
|
2
Done
|
Put the Lamb, Onions, Garlic, Ginger, Tumeric and Chicken Stock in a Heavy Based Saucepan Over Meium Heat. |
|
3
Done
|
Bring to Simmer Reduce to Low Heat and Cover For 2 Hours. |
|
4
Done
|
Place the Coriander, Mint, Chillies, Lemon Juice and 2 Tablespoon of the Cooking Fluid Into a Food Processor. |
|
5
Done
|
Process to Fine Consistency. |
|
6
Done
|
Add to Curry 5 Mins Before Serving. |
|
7
Done
|
Salt and Pepper to Taste. |
|
8
Done
|
Please Note De-Seed the Chillies If You Do not Want the Curry to Be Too Hot Otherwise Leave Them Inches. |
