Four Spice Lamb Curry

• 4 tablespoons peanut oil
• 1 onion, chopped
• 1 teaspoon chili flakes
• 1 teaspoon ground ginger
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 500 g lamb, cubed
• 1 red capsicum, seeded and cubed
• 1 lamb stock cube or 1 beef stock cube
• 3 tomatoes, cut into wedges
• 410 g canned chick-peas, drained
• coriander, chopped to serve

1. Heat half the oil in wok.
2. Brown lamb in batches.
3. Set aside.
4. Wipe wok and heat remaining oil.
5. Fry onion for 4 minutes until soft.
6. Stir in spices, reserving 1 tsp cumin and fry for a few seconds more.
7. Toss in lamb and capsicum and stir fry over high heat for 4-5 minutes.
8. Stir in 200ml water, crumble in stock cube, Season well and cover.
9. Cook for about 6 minutes until mixture is pulpy and meat is tender.
10. Stir in otmatoes, chickpeas and remaining cumin.
11. Heat through 2 minutes.
12. Scatter with fresh coriander, serve.

peanut oil, onion, chili flakes, ground ginger, ground coriander, ground cumin, red, beef, tomatoes, chickpeas, coriander

Taken from www.food.com/recipe/four-spice-lamb-curry-135538 (may not work)