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1 onion, peeled and chopped
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1 tablespoon ground coriander
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2 large garlic cloves, crushed
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2 teaspoons grated ginger
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1 1/2 teaspoons turmeric powder
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1 tsp. salt & 1/2 tsp. ground cumin
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1/2 tsp. ground black pepper
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1 green capsicum
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1 pound lamb, cut into 1-inch cubes
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1 small packet of green peas
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1/4 cup vegetable oil
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1 tsp chilli powder
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1 tablespoon grated coconut
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4 large diced tomatoes
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Mix onion, coriander, garlic, ginger, turmeric, salt, cumin and pepper in a small bowl. Coat lamb with mixture and marinate, covered, overnight in a medium bowl. In a large, heavy-bottomed pot, heat oil over medium-high heat. Add lamb,onions and spices into pot and stir until well browned. Add tomatoes (undrained) and coconut and bring to a boil. Reduce heat and simmer for 15 minutes, or until sauce is thickened. Stir in peas, capsicum and cook until thoroughly heated. Serve warm.
