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Lamb shoulder; (diced)
Splash of wine; (red or white)
A bottle of pre-pared sauce; such as an Indian Korma/Red Curry
Place a small amount of oil into a pan, add diced lamb shoulder - cook
until brown. Then add some onions and a little bit of garlic, cook until
onions have also caramelised to a nice brown colour.
Then add a splash of wine - make sure you use good quality wine (either red
or white) as poor quality wine will result in a poor quality sauce.
Then add a prepared sauce, to your liking - and simmer down the sauce,
according to the prescribed time on the sauce (usually 30 - 40 minutes).
Serve with steamed or boiled rice...
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