Red Lamb Curry

• 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

1. 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.

lamb, onion, bell pepper, coconut milk, red curry, vegetable oil, ginger, garlic, chicken broth, tomato, cumin, turmeric, basmati rice, scallions

Taken from www.epicurious.com/recipes/member/views/red-lamb-curry-50143881 (may not work)