- Welsh Lamb Neck Fillet (500g Diced)
- 2 White Onions (Finely Diced)
- 2 Garlic Cloves (Crushed)
- 1 Red Chilli (Chopped)
- Vegetable Oil (2 Tbsp)
- Curry Paste (3 Tbsp)
- Chopped Tomatoes (Tinned, 400g)
- Coconut Milk (Half a Tin)
- Bunch Fresh Coriander (Chopped)
- Natural Yoghurt (To Serve)
Head the oil in a casserole pan or large saucepan, sweat the onion, garlic and chilli for a few minutes until it starts to soften.
Now add the diced Welsh lamb, let the lamb get some colour and then turn/stir to let the lamb colour evenly.
Add the curry paste, mix through all of the lamb and onion mix. Cook out for a few minutes to start to cook the spices.
Now it's time to add the tinned tomatoes, coconut milk and bring to the boil.
Once boiling either turn to a lower heat or place a lid/tin foil on the pan and cook in the oven slowly for a good 3 hours, if not use the hob for 2 hours and let gently simmer.
Once the lamb has been cooking for 2-3 hours it’ll be nice and tender and the flavour will be really delicious. At this stage add the coriander and drizzle on some of the Natural yoghurt and serve.