Ingredients:
1 large onion, chopped
4 cloves garlic, minced
1/2 teaspoon minced ginger
2 red peppers, de-seeded and cut into thin strips
2 green peppers, de-seeded and cut into thin strips
2 tablespoons olive or salad oil
2 tablespoons mild curry powder
4 thick shoulder lamp chops
or 1 1/2 pounds/675g cubed lamb
1 cup stabilized nonfat yogurt
Pepper
4 cloves garlic, minced
1/2 teaspoon minced ginger
2 red peppers, de-seeded and cut into thin strips
2 green peppers, de-seeded and cut into thin strips
2 tablespoons olive or salad oil
2 tablespoons mild curry powder
4 thick shoulder lamp chops
or 1 1/2 pounds/675g cubed lamb
1 cup stabilized nonfat yogurt
Pepper
Recipe:
1. Heat oil in non-stick frying pan.
2. Add onion, garlic and ginger and stir fry for 5 minutes.
3. Add curry powder and stir for 1 minute more.
4. Remove vegetables from pan. Wash out the pan.
6. Saute lamb chops for 3 minutes per side or 6-7 minutes for cubes.
7. Add curry mixture, peppers and yogurt to lamb.
8. Sprinkle with pepper.
9. Cover and cook for 8-10 minutes, stirring once
2. Add onion, garlic and ginger and stir fry for 5 minutes.
3. Add curry powder and stir for 1 minute more.
4. Remove vegetables from pan. Wash out the pan.
6. Saute lamb chops for 3 minutes per side or 6-7 minutes for cubes.
7. Add curry mixture, peppers and yogurt to lamb.
8. Sprinkle with pepper.
9. Cover and cook for 8-10 minutes, stirring once
Serves:
4
Notes:
Excellent served with steamed vegetables