20100516_BOY060_e1_NWSNorth 07/05/2010 18:15 Page 60 Bite size LET'S EAT with Catherine Fulvio SPICE AS NICE WHEN PAMMIE GOT HER BARBED WIRE IT WAS TIME TO SAY... Spicy Lamb Tomato Curry In my opinion, this falls into the healthy curry category as there are so many lovely, colourful vegetables included. As an alternative, try replacing the lamb with beef. 1.2kg lean lamb, cubed 250ml natural yoghurt 2 tbsp sunflower oil 2 onions cut into wedges 1 onion, chopped finely 2 red peppers, seeded and cut into chunks 1 yellow pepper, seeded and cut into chunks 3 cloves garlic, finely sliced 1 red chilli, seeded and chopped 2 ½ cm fresh ginger, grated 2 tbsp hot red curry paste 400g Roma Chopped Tomatoes 250g fresh cherry tomatoes Pinch of saffron Salt and pepper Coriander for garnish Mix the lamb with the yoghurt and cover for 1 hour. Heat the oil in a frying pan. Drain the lamb and reserve the yoghurt. Pat the CURRY lamb dry with kitchen paper and brown the lamb in batches. Set aside. Add more oil to the pan and brown the 2 onions (the wedges) gently. Add the peppers and sauté until lightly caramelized. Remove from the pan and set aside. Add the chopped onions, garlic, chilli and ginger to the pan and cook for 5 minutes stirring constantly, as the ginger can stick to the pan. Stir in the curry paste and Roma tomatoes with the reserved yoghurt. Return the lamb to the pan and season. Bring to the boil and allow to simmer for 30 minutes. Let the saffron infuse in a little water. Add this liquid into the curry. Return the onion and peppers to the curry mixture. Add the cherry tomatoes Bring to the boil. Simmer for 15 minutes. Garnish with fresh coriander and serve with Almond Basmati Rice and Naan bread. TA TA TO MY TACKY Catherine Fulvio is the `Roma' chef, she also runs the Ballyknocken Cookery School and Ballyknocken House and Restaurant. Catherine has her own Italian Kitchen series on RTE. 60 The mag TATT