“From the BBC - modified slightly. A speedy wok cooked lamb curry.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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