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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