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EASY CARROT CAKE
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Bombay lamb curry

Bombay lamb curry

Servings: 4

Ingredients

1½ kg cubed leg of lamb or sliced lamb knuckle
Flour, to dust
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
2 large onions, finely chopped
3 cloves garlic, chopped
1 tbsp fresh grated ginger
4 tbsp NOMU Indian Rub
1 tsp NOMU Sea Salt 
1 tin crushed tomatoes
500ml prepared NOMU Lamb Stock
1 cup tinned coconut milk
2 tbsp NOMU Garam Masala Rub
Deep-fried coriander or curry leaves, to garnish

Directions

Lightly dust the lamb pieces with flour, shaking off any excess.

Heat the oil in a heavy-based pot and brown the lamb all over. Remove and set aside.

In the same pot, melt the butter and fry the onion until translucent. Add the garlic, ginger and NOMU Indian Rub and fry for another minute or two.

Return the lamb to the pot and fry for another minute or two, ensuring that the lamb is well coated with the onion and spice mixture.

Add the salt, tomatoes and prepared Lamb Stock and simmer, covered, over low heat for 2 hours or until the meat is very tender. If at any time during cooking the sauce becomes too thick, simply add a splash of water.

Add the coconut milk and NOMU Garam Masala Rub and simmer, uncovered, for 5 – 10 minutes.

Top the curry with crispy coriander and serve with fluffy basmati rice and toasted naan.

Ingredients

1½ kg cubed leg of lamb or sliced lamb knuckle
Flour, to dust
1 tbsp NOMU Extra Virgin Olive Oil
1 tbsp butter
2 large onions, finely chopped
3 cloves garlic, chopped
1 tbsp fresh grated ginger
4 tbsp NOMU Indian Rub
1 tsp NOMU Sea Salt 
1 tin crushed tomatoes
500ml prepared NOMU Lamb Stock
1 cup tinned coconut milk
2 tbsp NOMU Garam Masala Rub
Deep-fried coriander or curry leaves, to garnish

Directions

Lightly dust the lamb pieces with flour, shaking off any excess.

Heat the oil in a heavy-based pot and brown the lamb all over. Remove and set aside.

In the same pot, melt the butter and fry the onion until translucent. Add the garlic, ginger and NOMU Indian Rub and fry for another minute or two.

Return the lamb to the pot and fry for another minute or two, ensuring that the lamb is well coated with the onion and spice mixture.

Add the salt, tomatoes and prepared Lamb Stock and simmer, covered, over low heat for 2 hours or until the meat is very tender. If at any time during cooking the sauce becomes too thick, simply add a splash of water.

Add the coconut milk and NOMU Garam Masala Rub and simmer, uncovered, for 5 – 10 minutes.

Top the curry with crispy coriander and serve with fluffy basmati rice and toasted naan.

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