Ingredients
1 lb lamb, in bite-sized pieces
1 cup onion, chopped
1/2 cup bell pepper, chopped
2/3 cup coconut milk
2 1/2 tbs red curry paste
3 tbs vegetable oil, divided
1 tbs ginger
2 large garlic cloves, minced
1/2 cup chicken broth
1 cup tomato
1 tsp cumin
1/2 tsp turmeric
Basmati rice
Scallions, sliced for garnish
Preparation
Whisk coconut milk and paste in a small bowl until combined. Place a large skillet over high heat. Add 2 tbs of oil and heat until almost smoking. Season the lamb with salt and pepper. Add the lamb to the skillet and cook until browned but not cooked through, about 4-5 minutes. Remove the lamb from the pan and pour off the fat. Add the remaining oil to the skillet and saute the onion 5 minutes. Add the garlic, ginger and bell paper. Saute 2-3 minutes. Add the meat, curry mixture, tomato, cumin, turmeric and broth to the skillet. Bring to a boil; reduce the heat and let simmer for 5 minutes. Serve over basmati rice and garnish with scallions.
