Lamb in Tomato Sauce

(Difficulty: Very Easy)

(Cooking time: 30 minutes)

This is an extremely fast dish to cook just like many other sautéed dishes. Most of the labor is only in chopping. Meat should be chopped into thin and small bits. Shoulder or leg of lamb can be used here. The result is not like typical Indian curry, still it cries for rice accompaniment.

One tablespoon of extra virgin olive oil

1 teaspoon of brown mustard seed

1 teaspoon of fennel seed

2 cloves of garlic minced

2 shallots minced

One medium size onion diced

2 green chili peppers (optional)

2 teaspoons of paprika

1 teaspoon of ground coriander

One red pepper sliced into strips

2 plum tomatoes chopped

One pound of chopped lamp meat

Salt and freshly ground Pepper

¼ cup of red wine

3 tablespoons of chopped coriander

Heat the oil in a very hot sauté pan; add mustard seed and fennel seed, fry them for one minute. Add chopped garlic, shallots, onion and chili, and sauté until slightly golden. Add paprika and coriander, sauté a few minutes more. Add peppers and tomatoes, sauté until peppers wilt. Finally add the meat with salt and pepper, and sauté until medium done. Add the wine and cook in high heat to incorporate the flavor. Do not over cook the meat or it will get tough. The dish should have some sauce at the end. Garnish with chopped coriander and serve.

3 to 4 servings