Ingredients
2 green bell peppers, seeded and quartered 1 onion, quartered 3 garlic cloves, sliced one 1 in (2.5 cm) piece fresh ginger, peeled and chopped 2 tbsp vegetable oil 1 tbsp black mustard seeds 1 tbsp curry powder one 14.5 oz (411 g) can chopped tomatoes 1/2 cup canned coconut milk 4 cups (bite-sized pieces) cooked lamb 1 cup frozen peas salt and freshly ground black pepper chopped cilantro, to garnishDescription
Use Leftover Lamb For This Dish And Adjust The Spiciness Of The Sauce With The Amount Of Curry Powder.
IVillage
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