Ground Lamb with Garlic and Ginger

A delicious dish which can be made with a number of ingredients, depending on what is available, in addition to the core of lamb, garlic and ginger. 

Brown the lamb in its own fat for forty-five minutes or so at a medium heat, and drain the excess fat. Add the vegetables - chopped spring onion, tomatoes, carrot, red pepper, leek, finely chopped ginger and garlic, etc., and stir-fry for a further ten minutes at a medium heat. Then add boiling water, lamb stock, and some tomato puree or passata. Turn the heat down to a simmer, and cover with glass. Stir occasionally. Allow to simmer for at least an hour (one and a half hours is better). 

Serve with basmati rice. 

Ground Lamb with Garlic and Ginger