Slow-cooked lamb korma with eggplant

A slow-cooked lamb korma recipe features a half leg of lamb cooked for five hours at 150-160 degrees with korma paste, crushed tomatoes, coconut milk, eggplant and red onion. The dish is served with basmati rice, cucumber salad and mango chutney, requiring just five minutes of preparation time. The recipe is part of the World of Flavour collection in the Coles magazine.See omnystudio.com/listener for privacy information.