You will need :

 500g diced lamb

2 onions, halved and thinly sliced

½ cup curry paste

400g can diced tomatoes

½ cup water

1 bunch baby spinach, trimmed, coarsely chopped, or 1 cup frozen peas

Method :

 Heat a little oil in the camp oven or a large saucepan on a rack over the coals and cook onion 4-5 minutes, till golden.  Add curry paste and cook, stirring 2 minutes till fragrant.  Add lamb and coat with paste.  Mix in tomatoes and water.  Simmer covered 30 minutes.  Check sauce.  If too watery, uncover and simmer a further 30 minutes until lamb is tender and sauce thickens slightly.  Stir in spinach or peas and simmer uncovered 3 minutes. Season to taste.  Serve with potato and pumpkin cooked in foil in the coals.

[printme]