Ingredients
1 lb. lamb cubes
1/2 container of Patak’s curry paste
1 quart of tomatoes, canned or fresh
8 oz. of coconut milk
1 medium sized onion, diced
2 cloves of garlic, smashed and minced
olive oil
small chile pepper, diced
3/4 c. yogurt, plus more for serving
cilantro, for garnishing
Preparation
Heat oil in a large pan and add diced onion, chopped chile pepper, garlic and the defrosted lamb cubes. Cook all until the onions are translucent and the lamb is well-browned, but a little pink on the inside. Add tomatoes, curry paste, coconut milk, and the yogurt and cook until thickened to your liking. Garnish curry with some cilantro leaves and a hearty dollop of yogurt (adjust the yogurt level, depending on how wussy your eaters are). Serve warm with rice. Enjoy!
