2 tbsp spoons olive oil
750 g pack frozen lean diced lamb for braising
1 large onion, finely chopped
400 g can chopped tomatoes
1/2 x 200 g jar mild curry paste (alternatively use medium or hot)
300 ml chicken stock
15 g pack fresh coriander, finely chopped
1. Heat the oil in a saucepan and seal the meat, add the onions and cook for a further 5-10 minutes.
2. Add the chopped tomatoes, curry paste, stock and most of the coriander, stir to combine all the ingredients.
3. Cover and simmer for 40-45 minutes, or until the lamb is tender, stirring occasionally.
4. Transfer to a serving dish and sprinkle over the remaining coriander and serve with basmati rice and lime wedges