| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jude3 | 4 | servings | |
INGREDIENTS
| 2 | ts | Oil |
| 500 | g | Lamb leg steaks; cut into thin |
| ; strips | ||
| 1 | Onion; cut into thin | |
| ; wedges | ||
| 1 | Red pepper; sliced | |
| 1 | pk | MAGGI Light Brown Gravy Mix |
| 1 | c | Water |
| 1 | tb | Curry paste; (1 to 2) |
| 1 | tb | Tomato paste |
| 1 | 300 gram can chick peas; rinsed and drained | |
| Freshly ground black pepper |
INSTRUCTIONS
Heat the oil in a frying pan. Add the lamb and brown over a high heat. Remove the lamb and set aside. Add the onion to the pan and cook for 2-3 minutes. Add the red pepper and cook for a further 1-2 minutes. Combine the gravy mix, water, curry and tomato pastes. Add to the pan and bring to the boil, stirring constantly. Add the lamb and chick peas, then simmer for 3-4 minutes or until the lamb is cooked. Season with black pepper before serving. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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