Creamy lamb masala recipe

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  • Serves 4
  • 10 mins to prepare and 35 mins to cook
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creamy lamb masala 03 (h)

Heat the oil in a frying pan and fry the sliced onions for 2 minutes, add the Patak's Korma Paste together with the diced lamb and fry for 3 minutes until the meat is sealed. Sprinkle in some water and stir.

Add the cashew nuts and water and cook for a further 3 minutes.

Cover and simmer on a low heat for 20 - 25 minutes or until the lamb is cooked through (adding a little more water if necessary).

Finally stir in the cream and heat gently for a further 2 minutes.

Garnish with the fresh coriander and serve with rice and naan breads.

See more Indian recipes

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 450g diced lamb
  • 2tbsp vegetable oil
  • 150g onions, sliced
  • 3tbsp Patak's Korma Paste
  • 160g (5 1/2oz) whole cashew nuts
  • 100ml single cream
  • 150ml water
  • 2tbsp fresh coriander, chopped
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