Lamb and Yoghurt Curry

Ingredients

1 Tbsp butter

2 tsp oil

250 g lamb, cut into

2 cm pieces

1 brown onion, finely chopped

1 garlic clove, finely chopped

1 tsp finely grated fresh ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp garam masala

½ tsp sweet paprika

Pinch chilli powder

½ cup chicken liquid stock

2 Tbsp Greek-style yoghurt

2 Tbsp pouring

Method:

1. Melt butter and fry the lamb pieces until browned. Transfer to a plate.
2. Add oil to the pan. Reduce heat to low. Add the onion and cook, covered, stirring occasionally, for 5 minutes or until soft. Uncover and cook for 5 minutes or until golden.
3. Add the garlic and ginger, and cook, stirring, for 5 minutes or until soft.
4. Add the cumin, ground coriander, garam masala, paprika and chilli powder. Cook for 2 minutes or until aromatic.
5. Add the lamb and stock. Cover and cook for 15 minutes.
   Uncover and cook for 20 minutes.
6. Stir in the yoghurt and cream. Simmer for a further 10 minutes or until the lamb is very tender and the sauce thickens.
7. Season with salt and pepper. Sprinkle with fresh coriander and serve with flat bread.

Note: I added carrots, potatoes, and peas. I also cook it for much longer until the meat and vegetables are cooked. Add potato and carrot an hour or two before dishing up, and then peas just before until cooked through.