Spicy lamb with chick peas
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | teaspoons | Oil |
| 500 | grams | Lamb leg steaks; cut into thin |
| ; strips | ||
| 1 | Onion; cut into thin | |
| ; wedges | ||
| 1 | Red pepper; sliced | |
| 1 | pack | MAGGI Light Brown Gravy Mix |
| 1 | cup | Water |
| 1 | tablespoon | Curry paste; (1 to 2) |
| 1 | tablespoon | Tomato paste |
| 1 | 300 gram can chick peas; rinsed and drained | |
| Freshly ground black pepper | ||
Directions
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.