Serves Four

30ml (2tbsp) oil

675g (11/2lb) diced lamb

1 onion, chopped

1 clove garlic, crushed

2.5cm (1in) piece root ginger, grated

15ml (1tbsp) ground coriander

60ml (4tbsp) medium curry paste

400g can chopped tomatoes

300ml (1/2pt) vegetable stock

410g can Carnation evaporated milk

125g (5oz) creamed coconut, grated

4tbsp (60ml) fresh coriander, chopped

1. Heat the oil in a saucepan and cook the meat for 4-5 minutes until browned. Add onion and garlic and cook for 2 minutes.

2. Add the ginger, coriander, curry paste, tomatoes, stock, Carnation and coconut; stir well and bring to the boil. Cover and simmer for 1 hour, or until the meat is tender.

3. Finally stir in the fresh coriander and serve.