Spicy Lamb Curry
One of the simplest Indian dishes to make, this spicy mixture can be used as a tasty fiilling for stuffing vegetables, such as peppers and large beefsteak tomatoes.
Serves 4 45ml/3tbsp oil
1 onion, finely chopped
2 garlic cloves, crushed
2.5cm/1 in piece fresh root ginger, grated
2 green chilies, finely chopped
675g/1 ½ lb minced lamb
5ml/tsp ground cumin
5ml/tsp ground coriander
5ml/tsp chilli powder
250ml/8fl oz/1 cup water
175g/6oz frozen peas, thawed
30ml/2 tbsp lemon juice
Naan bread and natural yogurt, to serve
1 place the oil, onion, garlic, ginger, and chilies in large microwave proof bowl. Cover and microwave on high for 5 minutes, starring once.
2 Add the minced lamb and stir well to break up the meat. Microwave on HIGH for 5 minutes, starring once.
3 Stir in the cumin, coriander,chilli powder, salt and water. Cover and microwave on High for 10 minutes, starring once.
4 Finally, mix in the peas and lemon juice. Microwave on HIGH, uncovered, for 6-8 minutes, or until the meat is tender. Derive with naan bread and natural yogurt.