Instructions

Debone  lamb shoulders and cut into 1″ cubes. Cut the onion, green pepper and green beans into Julienne. Chop garlic in fine brunoise. Pour a dash of olive oil in an enamel steel Magefesa Wok. When hot enough add the lamb pieces and cook until golden brown on all sides. Remove from wok and reserve. Add vegetables to the wok and cook a few minutes until crispy tender.
When vegetables are  ready  return lamb pieces to wok. Sprinkle with curry powder and then cover with the coconut milk. Season with salt and pepper and simmer until sauce is reduced. Serve immediately. If we find the sauce to be too thin, add a little cornstarch dissolved in cold milk to thicken. A side of boiled basmati rice is an ideal accompaniment to this recipe.