Lamb Curry

Serves: 4

Prep Time: 15 Minutes

Cook Time: 45 Minutes

INGREDIENTS

• 1 jar Ka Na Curry Base – Hot or Medium
• 500g diced lamb leg or shoulder
• 250ml red wine
• 10 cloves garlic
• 3 large sprigs rosemary
• 1 tsp oil or ghee
• Pinch of Ka Na Garam Masala
• Water, as required

METHOD

1. Heat the oil or ghee in a pan.
2. Add the Ka Na Curry Base and warm through.
3. Add the diced lamb and coat well in the curry base.
4. Add the red wine, garlic and rosemary. Add a little water if required to stop the lamb from drying out.
5. Cook slowly for 45 minutes, or until the lamb is tender and cooked through.
6. Sprinkle in a pinch of Ka Na Garam Masala and stir well.
7. Serve with basmati rice or naan.