1kg lean lamb, cut into small cubes
2 tbsp. extra virgin coconut oil or rice bran oil
8 cups chicken stock or water
1 tsp. sea salt
1 tsp. ground pepper
1 large onion, peeled and finely hopped
2 tbsp. curry powder
1 cup quinoa, uncooked
4 tomatoes, skinned and blanched
½ red capsicum, de-seeded and finely diced
2 cups fresh green peas
Chopped parsley for serving
In a large saucepan on a medium heat add the oil and brown the lamb on all
sides in a large pot. Pour off fat and set the lamb aside.
In the same frying pan sauté the onions in little oil until tender. Mix in curry
powder and cook 1 minute and add to the lamb mixture.
Add all the remaining ingredients, apart from the peas and quinoa, and simmer,
covered, for 1 hour.
Add quinoa and peas about 15 minutes before serving.
Serve with crusty multigrain bread tomato with parsley.