Curried Lamb with Vegetables

4 servings

• 20 to 24 ounces (4) 3/4-inch thick lamb
     loin or lamb shoulder chop
• 2 cloves minced garlic
• 1 Tablespoon vegetable oil
• 1 cup water, or low-salt stock
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon turmeric
• 1 zucchini, medium, cut into chunks
• 2 carrots, medium, sliced
• 1 onion, medium, cut in chunks
•    fresh ground black pepper, to taste
• 1 10 oz. package frozen green peas
• 2 cups cooked rice

Trim any visible fat from the chops, and brown them with the garlic in the vegetable oil in a large skillet.

Remove the lamb, and add the remaining (NOT THE RICE OR PEAS) ingredients. Cover and bring to a boil. Reduce heat to simmer, and put the lamb back in the pan. Cover, and simmer for 30 minutes.

Add the peas, and simmer another 10 minutes, until the vegetables are tender and lamb is cooked.

Serve with 1/2 cup of rice each

Bon appetit!