Spicy lamb & vegetables


Quick and easy to make, and super tasty. The flavour of the lamb can really stand up for itself against the spices in this dish.


  • 1 tablespoon of groundnut oil
  • 1/2 a teaspoon of dried chilli flakes
  • 1 teaspoon of mild curry powder
  • 1 teaspoon of turmeric
  • 1 teaspoon of ground coriander


  • 300g lamb (cut into 2cm pieces)
  • 1 carrot (chopped)
  • 1/2 a red pepper (chopped)
  • 1/2 a green pepper (chopped)
  • 1 onion (chopped)
  • 2 garlic cloves (grated)
  • A thumb sized piece of ginger (grated)
  • 1 tablespoon of rice wine



In a bowl, mix together the groundnut oil and spices. Add the lamb and mix well, making sure the lamb is completely coated. Leave for 10 minutes to marinade.

Heat a little groundnut oil in a large frying pan and add the lamb. Cook for 5 minutes on a low heat, until the lamb starts to brown.

Add the rest of the ingredients to the pan and cook for a further 5 minutes, until the lamb is cooked through.

Serve with rice.

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