Instructions

1. Heat oil in med size saucepan over med heat and add the onion.
2. Sweat the onion a few minutes and add 2 tbl of the curry powder and 2 garlic cloves.
3. Cook this about 5 minutes, stirring occasionally so the curry does not burn.
4. When done, take off the heat and set aside.
5. To a small saucepan add rice and water.
6. Bring to a boil, cover and simmer on low heat 20 minutes.
7. Brown the lamb in a skillet large enough to hold it, without over crowding the meat. You can cook the lamb in 2 batches if necessary. This can take 10-15 minutes.
8. Add mushrooms to skillet along with the meat and season with pepper.
9. Once lamb is browned, add remaining tbl of curry powder, and let cook 1 minute longer.
10. Place the pan with the onions back on a med flame, and add the lamb/mushroom mixture.
11. Check for seasoning, adding salt and pepper if neccesary.
12. Add the can of coconut milk and let cook over med low heat for 10-15 minutes.
13. Place 1/3 c water in saute pan and add asparagus spears sprinkled with chicken granules, tomatoes and siracha.
14. Cook for 4 minutes to keep asparagus aldente.
15. To serve, fluff rice with fork and place on dish surrounded by the lamb curry and asparagus/tomato mixture.
16. Place accompaniments in separate bowls, let people help themselves.