Atkins Ranch Red Lamb Curry

1. Put oil in a heavy-based saucepan or casserole on a low heat, add the onion and garlic. Grate or finely chop the ginger and add to the saucepan. Cook gently, stirring often, for about 6 minutes. Stir in the curry paste (or powder) and salt. Cook, stirring, for a few more minutes.

2. Increase the heat, add the lamb, stirring well. Add the tomatoes and juice, lower the heat and simmer for 10 minutes.

3. Add the chopped peppers and coconut milk (or yogurt). Cover and simmer on the lowest heat for 1 hour, or until tender. Stir occasionally. Alternatively put in a covered casserole place in the oven at 300º F for 1½ hours.

\Serve with: Rice and vegetables, or an Indian style curry accompaniment, e.g. Poppadoms, roti, fried cashews, onion or tomato relish, spicy cucumber or fresh mint chutney.

Serves: 5-6

1 1/2 LBS boneless Atkins lamb, cubed             1/4 tsp salt

1LB can peeled tomatoes                                      2 tbsp  oil 

1 Large white onion, chopped                             1 piece fresh ginger

1/2 cup coconut milk or plain yogurt                2 cloves garlic, crushed

1-2 tbsp red curry paste or curry powder   

1 large red or green pepper, seeded and chopped