Four Spice Lamb Curry

Directions

1. 1
   Heat half the oil in wok.
2. 2
   Brown lamb in batches.
3. 3
   Set aside.
4. 4
   Wipe wok and heat remaining oil.
5. 5
   Fry onion for 4 minutes until soft.
6. 6
   Stir in spices, reserving 1 tsp cumin and fry for a few seconds more.
7. 7
   Toss in lamb and capsicum and stir fry over high heat for 4-5 minutes.
8. 8
   Stir in 200ml water, crumble in stock cube, Season well and cover.
9. 9
   Cook for about 6 minutes until mixture is pulpy and meat is tender.
10. 10
    Stir in otmatoes, chickpeas and remaining cumin.
11. 11
    Heat through 2 minutes.
12. 12
    Scatter with fresh coriander, serve.