Ingredients
LAMB
- ¼ cup
- 500 g
- 250 g
- 1.2 kg
- 400 g
- 1 cup Water
- 2 cups
RICE
- 500 g
- ¼ cup
- 12
- 1 tsp or stick
- 2
- 5 or 6 salt
- tsp
- ½ cup
Method
- Heat oil in a large pan or wok
- Add onions and minced chilli. Sweat until soft without colour.
- Add the Barker’s Professional Butter Chicken Paste. Cook gently until fragrant.
- Add the coconut cream to stop the mix sticking.
- Add the courgettes and coat with the paste. Cook for a further 5 minutes before adding the prawns.
- Cook until the prawns are just cooked.
- Season to taste. Sprinkle over the chopped coriander.
