4 tablespoons olive oil
1 medium onion quartered
600g very lean lamb leg cubed
4 tablespoons tomato purée
4 tablespoons marinade
Pack of chestnut mushrooms
Pack of green beans cut into 3
Knorr beef stock cube
Fresh coriander (optional)
Blue Dragon Coconut Cream 250ml
Heat oil on low to medium in wok or similar & add onion, cook for 5 minutes. Add lamb & cook for a further 10 minutes stirring regularly.
Dissolve stock cube in a little boiling water & add to the pan along with the marinade, tomato purée & coconut cream, mix well & bring to a simmer. Add mushrooms & green beans then turn down heat to lowest setting & cook for one hour, stirring occasionally. For a thicker sauce, add a little cornflour mixed with water.
Serve with plain boiled rice & naan. Garnish with coriander if desired.
This is a medium spiced curry so if you would like it hotter simply add more marinade the next time or less for a milder curry.