Spicy Lamb with Yogurt

Serve 4

• 1lb Lamb Fillet
• 1/2 pint Natural Yogurt
• 1/2 Lemon, Juice Only
• 1/2 teaspoon Salt
• 2 tablespoons Oil
• 2 Onions,Sliced
• 2 Cloves Garlic, Crushed
• 2 oz Mushrooms, Finely Sliced
• 1 teaspoon Chilli Powder
• 2 teaspoon Ground Cumin
• 1 teaspoon Ground Coriander
• 14oz Can Chopped Tomatoes
• 1/2 teaspoon Gravy Browning
• 3 Red Chillies, Seeded and Chopped
• 3 tablespoons Chopped Fresh Coriander
• 1 teaspoon Garam Masala
• 8oz Rice, Dried Weight
• 2 pints Boiling Water

Cut lamb into 1 inch cubes.   Put into a bowl and mix with yogurt, lemon juice and salt.  Stir and leave to marinate in fridge for 1 hour or preferably overnight.

Heat the oil in a large frying pan, add onions and garlic fry until golden.  Stir in the spices, tomatoes, gravy browning, chillies. mushrooms then add the lamb mixture mixing well to combine all the ingredients.  Bring to boil, cover tightly then simmer for 2 hours until meat is tender, stirring occasionally.  Before serving stir in the chopped coriander and garam masala.

Put rice in boiling water and bring back to the boil.  Cook, uncovered for 10/15 minutes until tender and fluffy.   Drain well.

Serve the spicy lamb on a bed of rice.

OR serve with Naan bread.

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