4 Servings 30 min Cook
16 0 Oz Ground Lamb
1 Tsp Vegetable Oil
1 Small Onions
1 Cloves, minced Garlic
1 Can (6 oz) Tomato Paste
3 Tbsp Curry Paste
1 1/2 Cup Water
1 Cup, whole Peas
1/3 Sprigs Fresh Cilantro
Heat a skillet over medium-high heat.
Stir in the ground lamb, and cook until browned about 5 minutes.
Ensure ground meat is ground further with wooden cooking spoon at this step such that its a crumbly soft mince not spaghetti like as it comes from the mincing machine.
Drain off excess grease, and set meat aside.
Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes.
Stir in garlic, and continue cooking 1 minute more.
Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water.
Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes.
Stir in peas, cover, and simmer 5 minutes more.
Pour into a serving dish and garnish with cilantro.
