Ingredients

• 800g diced lamb, cut into 2cm cubes
• ¼ cup plain flour
• oil for cooking
• 1 onion, diced
• 2 garlic cloves, minced
• 5cm piece fresh ginger, minced
• 1 tsp sambal oleck or chilli paste
• 3–4 tbsp mild korma paste
• 270g can reduced-fat coconut milk
• ¾ cup chicken stock
• 1 cinnamon stick
• coriander, roughly chopped
• 200g tub natural yogurt
• 1 punnet cherry tomatoes, quartered
• 1 Lebanese cucumber, diced
• Chapatti wraps, to serve
• rice, cooked, to serve

Method

1. Place lamb and flour in plastic bag and shake to coat.
2. Heat oil in a medium non-stick frying pan over medium heat. Cook lamb for 5–6 minutes or until browned. Remove from pan and set aside.
3. Add onion and cook for 3 minutes until soft. Add garlic and ginger and sambal oeleck and cook for 1 minute. Add korma paste and cook for 1–2 minutes.
4. Add coconut milk and stock and stir to combine. Add lamb and cinnamon stick. Bring to the boil, then reduce heat. Cover with lid and simmer slowly for 40 minutes or until lamb is tender.
5. Alternatively, after browning meat, add all ingredients to slow cooker and cook on low for 6 hours.
6. Remove cinnamon stick before eating. Serve with coriander, yogurt, tomatoes, cucumber and chapatti wraps.