Name: Eb Gargano's Leftover Lamb Korma
Total time: 45 min
Yield: 4
Ingredients: approximately 2kg/4½lb leg of lamb; 3 tablespoons ground almonds

Serves 4

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Pantry items

approximately 2kg/4½lb leg of lamb
3 tablespoons ground almonds

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- leg of lambapproximately 2kg/4½lb
  2.25
- tablespoons ground almonds3
  0.99
Total3.24

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Step 1

Put the olive oil in a wide, deep saucepan and add the sliced onion. Cook on a low heat, covered with a lid, for 5 minutes until the onions are soft, but not brown.

Ingredients needed:

1 onion

Step 2

Take the lid off and add the grated ginger and garlic together with the turmeric, garam masala, ground cumin, and chilli flakes. Cook for 2 minutes, stirring occasionally.

Ingredients needed:

3 cloves garlic1/2 tsp turmeric1 teaspoon garam masala1⁄2 tsp cumin

Step 3

Add roughly ¾ of the coconut milk and all of the lamb. Turn the heat up and bring to the boil, then turn the heat back down and gently simmer for 10 minutes. If the curry becomes too dry, add in the rest of the coconut milk.

Ingredients needed:

approximately 2kg/4½lb leg of lamb

Step 4

After 10 minutes, add the ground almonds and chopped coriander. Cook for 1 more minute, then serve with rice and/or naans and garnish with a little more chopped coriander.

Ingredients needed:

3 tablespoons ground almonds1 tablespoon fresh coriander (cilantro)

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Eb Gargano's Leftover Lamb Korma

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