Lamb Curry with Rice
Rinse meat, pat dry and chop. Peel and chop onions and garlic. Rinse and dry chile pepper, halve, remove seeds and ribs and chop. Heat oil in a pan and cook lamb on all sides until browned. Add ginger, onions, garlic and chile pepper and sauté for 2-3 minutes. Add curry paste, turmeric and coriander and mix well. Pour in lamb stock. Blanch tomatoes, peel, quarter and remove seeds. Dice tomatoes and add to lamb stew. Season with salt and pepper, cover and simmer on low heat, stirring occasionally, for about 1 1/2 hours. Add stock if needed. Season with salt and pepper.
Serve with rice and garnish with cilantro leaves.