Quick Lamb Curry

Directions

1. 1
   Puree the green peppers, onion, garlic, and ginger with 1 tbsp water in a blender.
2. 2
   Heat 1 tbsp of the oil in a large saucepan over medium-high heat.
3. 3
   Add the mustard seeds and cook, stirring frequently, for about 30 seconds, or until they begin to pop.
4. 4
   Pour in the onion puree and cook, stirring often, for about 3 minutes, until the puree is thick and fairly dry.
5. 5
   Add the remaining 1 tbsp oil and the curry powder and stir for 30 seconds.
6. 6
   Stir in the tomatoes with their juice and cook for 1 minute, stirring often, then stir in the coconut milk and mix well.
7. 7
   Add the lamb and peas and return to a boil.
8. 8
   Reduce the heat to low and cover.
9. 9
   Simmer for about 6 minutes, until the peas are tender.
10. 10
    Season with salt and pepper.
11. 11
    Garnish with the cilantro and serve hot.