Kate grows the tomato’s and the chilli’s in her Kitchen Garden, processes them into Chilli Coriander Chutney, and here is a warming recipe, easy as!
Chilli’s
Tomato’s
Chilli Coriander Chutney Lamb Curry
Serves 4 people Prep Cook
Ingredients
- 500g Kangaroo Island Lamb Shoulder, diced
- 1 jar Kangaroo Island Source Chilli Coriander Chutney
- 400ml Coconut Milk
- 2 tablespoons ghee
- Rice to steam
- Fresh coriander to serve
Directions
Heat the 2 tbsp of ghee in a heavy based saucepan and brown lamb.
Add the jar of Chilli Coriander Chutney and coconut milk and allow to cook for 1 hour on low until meat is tender.
Serve with steamed rice and fresh coriander.
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