1. cube lamb and cut off any fat. 2. Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat. 3. Bring to simmer reduce to low heat and cover for 2 hours. 4. Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor. 5. Process to fine consistency. 6. Add to curry 5 mins before serving. 7. Salt and pepper to taste. 8. Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches. ---------------------------------------------------------------------------
Nutrition
Ingredients
