Ingredients
-
1 1/2 lbs ground lamb
-
1 large onion, finely chopped
-
2 tablespoons olive oil
-
2 tablespoons your favorite curry powder (I use Rogan Josh)
-
3/4 cup red wine or 3/4 cup beef broth
-
4 teaspoons tomato paste
-
2 cloves garlic
-
1 teaspoon salt
-
1/8-1/4 teaspoon red pepper flakes (for you pepper bellies out there)
-
1/2 teaspoon ground cumin
Instructions
- In a large, preheated heavy skillet over medium heat, brown lamb evenly.
- Drain of all fat.
- In same skillet, saute onion in olive oil until soft.
- Using mortar and pestal, grind garlic to a paste with the salt.
- Add paste to onions in skillet.
- Stir in curry powder and red pepper flakes if used.
- Return lamb to skillet and add tomato paste and broth or wine.
- Reduce heat and let simmer for 10 to 20 minutes, or until flavors have blended and liquids are thickened.