Lamb curry

500g of lamb, diced
1 onion diced
2 cloves of garlic, diced/crushed
1tsp of grated ginger
2tbs of curry powder
1tsp cayenne pepper or chilli (option to make it hotter!)
1tsp cumin and other spices you feel like!
1 tin of coconut milk (they come in low fat or evaporated options to make it leaner)
Veggies: you can use what ever you like. I like to use even portions of about a handful.
Carrot
Potato
Pumpkin
Capsicum
Broccoli
Mushrooms
Peas

Method:
Cut up the root veggies into small pieces and steam until nearly cooked through. This is so you don’t need to cook the curry for too long, because the root veggies take the longest.

In a pot with a splash of olive oil soften the onions, garlic, ginger, add the curry powder and other spices and heat until they become fragrant. Add a few splashes of water and mix around so a paste forms. Add the meat and coat well in the curry paste, then put in all the veggies and coconut milk. There should be enough liquid to cover at least ¾ of the ingredients, if not add a small amount of water or stock.

Place a lid on the pot and bring to the boil slowly then simmer for 20 minutes. If there is too much liquid then take the lid off and let reduce or add some dissolved corn flour.

Serve with some steamed rice and fresh coriander.