Page 47 - CMC Recipe Book

Method
Place the onion, garlic, ginger and chilli in a blender and blend until smooth.
In a hot pan, seal the lamb until nicely browned on all sides and set aside.
In the same pan, add the blended onion, garlic, ginger and chilli along with the curry powder and cook on a medium heat for 5 minutes.
Add the lamb back into the pan and combine well.
Add the chopped tomatoes and lamb stock and bring up to a simmer, add the thyme and cook for approximately 2 hours or until the lamb is tender.
Finish with the rinsed kidney beans and lemon juice.
This can be made with lamb, beef or chicken and is great served with rice and peas.