Lamb Curry with Red Peppers Recipe

Ingredients:

1 1/2 pounds lamb shoulder, cut into 1-inch chunks
2 red bell peppers, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
1 tablespoon grated fresh ginger
2 tablespoons curry powder
1 can (14.5 ounces) diced tomatoes, undrained
1 can (13.5 ounces) coconut milk
2 tablespoons vegetable oil
Salt and pepper to taste

Instructions:

In a large saucepan, heat the oil over medium-high heat. Add the lamb and cook until browned on all sides, about 5-7 minutes. Remove from pan.
In the same pan, add the onion, garlic and ginger and sauté for 2-3 minutes until the onion is soft and fragrant.
Add the curry powder and cook for an additional minute, stirring constantly.
Add the red peppers and continue to cook for another 2-3 minutes.
Return the lamb to the pan and stir to coat with the spice mixture.
Add the diced tomatoes with their juice and the coconut milk to the pan.
Simmer for 30-40 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
Season with salt and pepper to taste and serve hot with steamed rice.

Verdict:

This lamb curry with red peppers is a delicious and hearty meal perfect for dinner. The combination of tender lamb, spicy curry, and sweet red peppers creates a flavor that is both savory and satisfying. The coconut milk adds richness to the dish and balances out the heat from the curry. This recipe can be adjusted to your preferred level of spiciness by adjusting the amount of curry powder. Serve this dish with rice for a complete meal.