Curry with Left-over Lamb

INGREDIENTS:

2 tbsp. oil

2 red onions, chopped

2 garlic cloves, crushed

1 1/2 tsp. Turmeric 

1/8 tsp. Cayenne Pepper

2 tbsp. medium curry powder

1 tbsp. ground coriander

1 tbsp. tomato purée

200g+  lamb shoulder, diced

1 courgette sliced

200ml (7oz) water

Juice of 1 lemon

1 tbsp. Schwartz Coriander Leaf 

1 tin/box 400 ml tomatoes

Sea Salt to season

Rice to serve

METHOD:

1. Heat the oil in a large heavy-based saucepan, add the onions and Garlic and cook for 10 minutes.

2. Add the Turmeric, cayenne pepper, Medium Curry Powder, Ground Coriander and the tomato purée and cook for a further minute.

3. Add the diced lamb, sliced courgette,water, tomatoes, lemon juice and Coriander.

4. Simmer for 15 minutes, then season to taste and serve with Pilau rice.