500g (1 lb) lean lamb, cut into 3.5 cm
(1.5 inch) cubes
1 tbsp vinegar
1 tsp salt
2 tomatoes, skinned, deseeded and chopped
To garnish -
1 tbsp coconut flakes
Method :
Heat the oil in
a preheated wok or heavy-based frying pan. Add the chopped onion, garlic,
chilies and chili powder and stir-fry for 2 minutes. Add the garam masala,
cubed lamb, vinegar, salt and chopped tomatoes. Stir the mixture
thoroughly.
Cover the wok
and cook over a moderate heat for 30-40 minutes until the lamb is tender,
adding a little water if it appears to be sticking to the base of the wok.
Transfer to a
warmed serving dish, scatter with the coconut flakes and serve
immediately.
Serves 4
This hot lamb curry would make a great
midweek meal as it is really quick to prepared and contains lots of
store cupboard ingredients.
