Quick curried lamb

Recipe from: 6/1/1996 12:00:00 AM
Ingredients 9
Servings 1


Serving Change
  • 1
    large Spanish onion
  • 4
    gloves of garlic
  • 2
    knob ginger
  • 30
    vegetable oil
  • 30
    medium curry powder
  • 4
    thick lamb shoulder chops
  • 2
    red peppers
  • 2
    green or yellow peppers
  • 200
    Greek-style yoghurt


1. Chop onion coarsely, mince garlic and ginger. Deseed peppers, cut into thin strips, place in a bowl. 2. Heat oil to medium-hot in a large frying pan (preferably non-stick), and stir-fry onion, garlic and ginger until onion starts to soften (around 5 minutes). If the mixture sticks to the pan, add a splash of water. 3. Add curry powder, cook for a minute, then place in the bowl containing peppers. 4. Wash out the pan. Return pan to a medium-high heat and sauté lamb shoulder chops (or use 675 g cubed lamb) until lightly browned (around 3 minutes per side, 6-7 minutes for cubes). Add peppers, onion mixture and yoghurt, and a generous grinding of black pepper. Cover and cook for 8-10 minutes more, stirring once. Serve with rice and steamed vegetables. Serves 4.

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