SPICED LAMB WITH TOMATOES AND PEPPERS

Preparation Method :

• Thinly peel the ginger, then grate the peeled root finely. Set it aside.
• Mix the lamb with the yogurt in a bowl. Cover and chill for about 1 hour.
• Heat the oil in a large pan. Drain the lamb and reserve the yogurt, then cook the lamb in batches until it is golden on all sides .Remove the lamb from the pan and set aside.
• Cut two of the onions into wedges and add to the oil remaining in the pan. Fry the onions over a medium heat for 8-10 minutes .
• Add the peppers and cook for 5 minutes. Remove the vegetables using a slotted spoon from the pan and set aside.
• Chop the remaining onion. Add it to the rest of the oil in the pan with the chopped garlic, chilli and grated ginger, and cook for at least 5 minutes, stir frequently, until the onion has softened.
• Stir in the curry paste and canned tomatoes with the reserved yogurt. Return the lamb to the pan, season and stir well. Bring to the boil, then reduce the heat and simmer for 30 minutes.
• Pound the saffron to a powder in a mortar, then stir in a little boiling water to dissolve the saffron. Add this liquid to the curry and stir well.
• Return the onion and pepper mixture to the pan, then stir in the fresh tomatoes.
• Simmer the curry and cook for another 10 -15 minutes. Garnish with chopped fresh coriander to serve.