Indian lamb curry with peas
1. Heat oil in a large casserole pan. Cut the lamb steaks into 2cm cubes and brown the lamb in two batches and remove to one side.
2. Add the sliced onion to the pan and cook over a medium heat for 5 minutes, stirring regularly until it starts to brown. Add the chopped garlic and curry powder and cook for 1 minute more.
3. Return lamb to the pan, then add the tomatoes, stock and carrots (peeled and sliced) and bring to the boil. Cover the pan, then turn down the heat to simmer for 45 minutes.
4. Remove lid, add the peas and simmer uncovered for 10 minutes more. Season with salt and pepper to taste and serve with steamed rice.