1. In a large, preheated heavy skillet over medium heat, brown lamb evenly. 2. Drain of all fat. 3. In same skillet, saute onion in olive oil until soft. 4. Using mortar and pestal, grind garlic to a paste with the salt. 5. Add paste to onions in skillet. 6. Stir in curry powder and red pepper flakes if used. 7. Return lamb to skillet and add tomato paste and broth or wine. 8. Reduce heat and let simmer for 10 to 20 minutes, or until flavors have blended and liquids are thickened. ---------------------------------------------------------------------------
Nutrition
Ingredients
