Curry lamb with naan

It has been cold in Denver. When it's cold, it is hot pot time! We usually get the leg of lamb from Costco to have lamb hot pot. Lamb has a distinct flavor. Some people love it. Some people hate it. I am very surprised to learn that Leah (my two-year-old who hates everything I cook) is a big fan of lamb. That's my girl! Anyway, we are off the topic now. Back to lamb. After lamb hot pot, I still had a lot of lamb left. I starred at my fridge and pantry for a while and came up with this dish. This was the first time I made this dish and they turned out delicious! I hope you will enjoy it too.

Prep time: 10 minutes
Cook time: 20 minutes
Total: 30 minutes

Serve 4

Ingredients

1 lb lamb, cut into big pieces
1 green bell pepper, cut into stripes
1 tomato, chopped
1/4 cup yogurt
1 tbs chinese BBQ sauce
1 tbs sesame oil
1 tbs olive oil
1 tbs + 1/4 tsp curry powder
1/2 tsp turmeric

1. Preheat oven to 385 degree
2. Prepare the marinate sauce by mixing together chinese BBQ sauce, sesame oil, olive oil, 1 tbs curry powder, and turmeric.
3. Marinate lamb for 10 minutes
4. While the lamb is marinating, chop the tomato and green bell pepper
5. Mix yogurt with 1/4 tsp curry powder
6. Put lamb and green bell pepper in the oven and bake for 20 minutes. Turn once after the first 10 minutes.
7. Serve with naan and yogurt sauce