Lamb Curry

Lamb Curry


2 tbsp. Oil

1 green pepper, seeded and chopped

2 tsp. cornstarch

1 tbsp. tomato paste

2 chilies, chopped

Salt to taste

1 onion chopped

1 inch fresh root ginger chopped

2 cloves of garlic chopped

1 lb. lean, boned lamb cut into cubes

2 carrots, scraped and sliced

1 tsp. cornstarch


  1. Heat the oil and fry the onion for 2 minutes. Add ginger and garlic and fry for 1 minute.
  1. Add the lamb and carrots and stir-fry for 3-4 minutes. Sprinkle over the five-spice powder and add the salt, chilies and tomato paste.
  2. Stir in 1 cup water. Cover and simmer for 30-35 minutes.
  3. Mix 2 tbsp. water with the cornstarch and add to the curry.
  4. Add the green pepper and simmer for 5 minutes.

Serves 4

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