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Heat half the oil, add the onion, garlic and chilli and sweat. Add the curry powder and tomatoes, then the stock and bring to the boil. Add the ginger and green pepper then allow to cook out for a few minutes.
Meanwhile slice the lamb and quickly fry in a little oil until just cooked through. Arrange it in a serving bowl then pour sauce over.
Sprinkle with parsley and serve.
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