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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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From the BBC - modified slightly. A speedy wok cooked lamb curry. Ingredients:
4 tablespoons peanut oil |
1 onion, chopped |
1 teaspoon chili flakes |
1 teaspoon ground ginger |
2 teaspoons ground coriander |
2 teaspoons ground cumin |
500 g lamb, cubed |
1 red capsicum, seeded and cubed |
1 lamb stock cube or 1 beef stock cube |
3 tomatoes, cut into wedges |
410 g canned chick-peas, drained |
coriander, chopped to serve |
Directions:
1. Heat half the oil in wok. Brown lamb in batches. Set aside.
2. Wipe wok and heat remaining oil.
3. Fry onion for 4 minutes until soft.
4. Stir in spices, reserving 1 tsp cumin and fry for a few seconds more.
5. Toss in lamb and capsicum and stir fry over high heat for 4-5 minutes.
6. Stir in 200ml water, crumble in stock cube, Season well and cover. Cook for about 6 minutes until mixture is pulpy and meat is tender.
7. Stir in otmatoes, chickpeas and remaining cumin.
8. Heat through 2 minutes.
9. Scatter with fresh coriander, serve.
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