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      "heading": "Slow-roasted lamb korma",
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      "heading": "Ingredients",
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      "description": "<ul>\n<li>1.7kg Coles Australian Lamb Leg Roast Half</li>\n<li>1/3 cup (100g) korma curry paste</li>\n<li>2 red onions, cut into wedges</li>\n<li>1 eggplant, coarsely chopped</li>\n<li>400g can diced tomatoes</li>\n<li>400g can coconut milk</li>\n<li>120g pkt Coles Australian Baby Spinach</li>\n<li>1 1/2 cups (300g) basmati rice</li>\n<li>1 Lebanese cucumber, thinly sliced</li>\n<li>1 tbs lemon juice</li>\n<li>1 tbs finely chopped coriander</li>\n<li>225g pkt Coles Mini Naan Garlic &amp; Herb, toasted</li>\n<li>Mango chutney, to serve</li>\n<li>Mint leaves, to serve</li>\n<li>Coriander leaves, to serve</li>\n</ul>\n",
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      "description": "<p>Step 1. Preheat oven to 150°C (130°C fan-forced).</p>\n<p>Step 2. Place the lamb in a roasting pan. Spread 1 tbs of the curry paste evenly over the lamb.</p>\n<p>Step 3. Arrange the onion and eggplant around lamb.</p>\n<p>Step 4. Combine the remaining curry paste, tomato and coconut milk in a bowl. Season. Pour the curry mixture around the lamb. Cover tightly with foil. Bake for 5 hours or until lamb is falling off the bone.</p>\n<p>Step 5. Increase oven to 180°C (160°C fan-forced) and roast for 30 mins or until lamb caramelises and sauce thickens slightly.</p>\n<p>Step 6. Add the spinach leaves and gently toss in sauce to wilt. Set aside for 15 mins to rest.</p>\n<p>Step 7. Meanwhile, cook rice following packet directions.</p>\n<p>Step 8. Combine the cucumber and lemon juice in a small bowl. Season. Set aside for 5 mins to develop the flavours. Add the mint and coriander and toss to combine.</p>\n<p>Step 9. Serve the lamb with naan, rice, cucumber salad, mango chutney, mint leaves and coriander.</p>\n",
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