Spicy Lamb


2 teaspoons oil

500g lean lamb steaks, cut into strips

1 onion, cut into wedges

1 red capsicum, sliced

1 packet Maggi rich brown gravy mix

1 cup water

1-2 Tablespoons curry paste

1 Tablespoons tomato paste

300g can chick peas, rinsed and drained

freshly ground black pepper


Heat the oil in a frying pan. Add the lamb and brown over a high heat.

Remove and set aside. Add the onion to the pan and cook for 2-3 minutes. Add the capsicum and cook for a further 2 minutes.

Combine the gravy mix, water, curry paste and tomato paste. Add to the pan and bring to the boil, stirring.

Add the lamb and chick peas, then simmer for 3-4 minutes or until the lamb is cooked.

Season with black pepper before serving.

Serve with rice and a salad.

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