Four Spice Lamb Curry

Name: Four Spice Lamb Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
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

Submitted by Wendy's Kitchen

"From the BBC - modified slightly. A speedy wok cooked lamb curry."

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Ready In:: 25mins
Ingredients:: 12
Serves:: 4

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

Heat half the oil in wok. Brown lamb in batches. Set aside.
Wipe wok and heat remaining oil.
Fry onion for 4 minutes until soft.
Stir in spices, reserving 1 tsp cumin and fry for a few seconds more.
Toss in lamb and capsicum and stir fry over high heat for 4-5 minutes.
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.
Stir in otmatoes, chickpeas and remaining cumin.
Heat through 2 minutes.
Scatter with fresh coriander, serve.