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 ground 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

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  • Ingredients

  • 450g diced lamb
  • 2tbsp vegetable oil
  • 150g onions, sliced
  • 3tbsp Patak's Korma Paste
  • 75g whole cashew nuts
  • 100ml single cream
  • 2tbsp fresh coriander, chopped
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