500g lamb fillet, cut into chunks
1 onion, chopped
1 garlic clove, crushed
1 teaspoon grated ginger
2 bell peppers, roughly chopped
2 tablespoons korma curry paste (ready made)
1 cup beef stock (1 cube in 1 cup boiling water)
1 cup frozen diced peas and carrots
1 can coconut milk
To serve:
Fresh coriander
Fresh basil
Coconut flakes
Basmati rice or naan bread
Ask your butcher to trim off any excess sinew and fat from the lamb to save you time.
You can switch lamb for beef fillet or chicken– the instructions are the same for both.
For extra flavour, cook your rice in coconut milk – it gives it a lovely creamy texture and taste.
