Spiced lamb

This dish is 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.

Serves 2


  • 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
  • Method:

    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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