This warming curry tastes terrific on a chilly autumn evening.
Serves: 4
Bake Time: 80 mins
15g½oz | Trex |
450g1lb | Lean lamb, cut into chunks |
11 | Large onion, chopped |
22 | Garlic cloves, crushed |
1 tsp1 tsp | Grated fresh root ginger |
11 | Red pepper, deseeded and chopped |
22 | Large carrots, sliced |
400g400g | Can chopped tomatoes |
3 tbsp3 tbsp | Tikka masala curry paste |
400ml14fl oz | Lamb or chicken stock |
50g2oz | Creamed coconut |
Salt and freshly ground black pepper |
100g4oz | Self raising flour |
¼ tsp¼ tsp | Baking powder |
Pinch of salt | |
40g1 ½oz | Trex |
½ tsp½ tsp | Cumin seeds |
1 tbsp1 tbsp | Chopped fresh coriander, plus extra, to garnish |