I have had this recipe for a long time and don’t remember where it came from. It is a delightfully spicy dish and makes a wonderful change from the routine.

Method:
Sauté lamb in oil, then drain off fat. Add onions and spices, sauté for 5 minutes. Add salt and tomato paste, cook 5 minutes more. Add water then simmer for 40 minutes. Serve with rice.

2 tbsp vegetable oil
2 lbs boneless Ontario lamb,
cut into cubes
1 chopped onion
1 tsp ground ginger
1 tbsp minced garlic
1 tsp each chilli powder, ground coriander, ground cumin and salt
1/2 tsp tumeric
1/8 tsp each ground cloves and ground cinnamon
1/4 cup tomato paste
1 cup water
101030 10th Sideroad, RR#4, Belwood, ON  N0B 1J0   |   Tel: (519) 787-0066   |   lamb@carogilfarm.com
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