1. Heat oil in a large non-stick frying pan over me
dium- high heat. Brown the lamb in 2 batches for 5
or until browned. Remove and set aside.
2. Add onion to the pan cook for 3 minutes, stirrin
g occasionally. Add ginger and garlic, cook for 1 m
until aromatic. Add curry paste, stirring for 2 min
3. Add diced tomatoes and Campbell’s Real Stock. Br
ing to the boil, cover, lower heat and simmer for 1
and 30 minutes.
4. Serve with rice and pappadums and garnish with c