| 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.
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