Malaysian Lamb Curry | Curry Recipes | Tesco Real Food

Ingredients

• 2 tbsp light olive oil or sunflower oil
• 450g diced lamb leg
• 1 small onion, chopped
• 3 tbsp Rendang curry paste
• 400g tin light coconut milk
• 100ml chicken or vegetable stock
• 1 aubergine, cut into chunks
• 2 x 250g packs microwave wholegrain rice
• 1 tbsp soy sauce
• 1 lime, cut into wedges
• 3 tbsp desiccated coconut
• large handful chopped coriander, plus extra leaves, to garnish
• ½ red chilli, seeded and sliced
• ¼ cucumber, seeded and diced
• 1 lime, zested and juiced