Lamb Curry

Ingredients

1 onion, peeled and chopped
1 tablespoon ground coriander
2 large garlic cloves, crushed
2 teaspoons grated ginger
1 1/2 teaspoons turmeric powder
1 teaspoon salt 1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1 green capsicum
1 pound lamb, cut into
1-inch cubes
1/4 cup vegetable oil
1 tsp chilli powder 4 large diced tomatoes
1 tablespoon grated coconut
1 small packet of green peas

Method
Mix onion, coriander, garlic, ginger, turmeric, salt, cumin and pepper in a small bowl. Coat lamb with mixture and marinate, covered, overnight in a medium bowl. In a large, heavy-bottomed pot, heat oil over medium-high heat. Add lamb,onions and spices into pot and stir until well browned. Add tomatoes (undrained) and coconut and bring to a boil. Reduce heat and simmer for 15 minutes, or until sauce is thickened. Stir in peas, capsicum and cook until thoroughly heated. Serve warm.
Linda George