Caribbean Lamb and Lentil Curry

I got some diced lamb from the butchers and was going to make some lamb kebabs with couscous. However I made a Mango chicken with couscous for lunch so then decided to change what to make with the lamb for dinner. I have made this recipe many times and it is a never fail, delicious dish. Great for any ocassion, its spicy and flavorsome but not hot.  Serve 4 - 6 people. Depending on accompaniments.

1 tblsp flour
1 tblsp curry powder
1/4 tsp chilli powder (can add more if you want it hotter)
1 tsp ground ginger
1/2 tsp salt
1/2 tsp freshly ground black pepper
50g butter
1kg trimmed diced lamb
1 large brown onion chopped coarsely
2 cloves garlic, crushed
1 medium red pepper cut into 1cm squares
400g tinned tomatoes chopped coarsely (I usually get whole plum and cut then with a knife in the tin - they have more flavor)
2 cups/500ml lamb stock
250g brown lentils rinsed and drained
1/2 cup coconut milk

1. Combine flour,powders,ginger,salt and pepper in a small bowl.
2. Melt Butter in large heavy based saucepan, cook lamb in batches until brown. Set aside.
3. Add onion, garlic and red pepper to same pan and cook until onion is soft and just beginning to brown.
    Add curry mix, stir well and cook stirring for 1 min.
4. Add indrained tomatoes and stock, stir well. Add lamb, lentils and coconut milk, simmer gently, covered, stirring occasionally approx 1 hour or until lamb and lentils are cooked.
5. Serve.

Accompaniments - Boiled rice, Mango Chutney, chopped banana, chopped tomato, coconut, plain yoghurt.

Bon Appetite x x x