Quickly seal the lamb then remove from the pan and set aside
Step 3
Fry the onions, garlic and carrots together for approx 5-10mins
Step 4
Add the mixed frozen mixed peppers to the other ingredients
Step 5
Then add the tablespoon of corn flour to the mixture and at the same time, add a small amount of the tomatoes a little bit at a time until all the tomatoes have been mixed into the ingredients
Step 6
Add the lamb cube, the guiness, sugar, salt and pepper to taste, baby potatoes and red wine
Step 7
Give a good stir then put into the oven for 45mins
Step 8
After 45mins add the frozen peas and cook for a further 45 mins
2 heaped teaspoons Medium Curry Powder (if you prefer you can use mild or hot curry powder dependant on your taste)
1 heaped teaspoon Turmeric Powder
1 heaped teaspoon Sugar
1 teaspoon Salt
1 tablespoon Tomatoe Puree
1 Medium Onion (Sliced)
3 Medium Fresh Tomatoes (quartered)
1/2 cup Sultanas
1/2 cup Rasins
1 can Coconut Milk
Directions
Step 1
Turn the can of coconut milk upside down and open this way up the with a tablespoon scoop out 1 tablespoon of the coconut cream setting aside the rest for later
Step 2
In a medium heavy based pan (like a crueset pot)add the coconut cream that you have removed from the can and heat it up
Step 3
Add all the powders and tomato puree to the coconut milk and stir in
Step 4
Then add the chickcn cubes and coat with the sauce
Step 5
Add the onins and tomatoes and sultanas and raisins
Step 6
Bring to the boil and then add the rest of the coconut milk a little at a time stirring all the time
Step 7
Reduce the heat to the lowest setting and cook for 30mins or until the chicken is cooked through stirring occasionaly
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