Prep: 15 minutes
+ 4 hours to marinate
Cooking: 12 minutes
90ml (6 tablesp) natural yoghurt
5ml (1 teasp) ground cumin
10ml (2 teasp) ground coriander
2.5-5ml (½ -1 teasp) chilli powder
5ml (1 teasp) garam masala
2 cloves garlic, finely chopped
15ml (1 tablesp) lemon juice
350g (12oz) neck fillet of lamb, cut into small cubes
15ml (1 tablesp) oil
1 green pepper, de-seeded and cut into strips
1 red chilli pepper, de-seeded and thinly sliced
675g (1½ lb) closed cup mushrooms, sliced
30ml (2 tablesp) tomato puree
Mix marinade ingredients together in a bowl.
Stir in lamb. Cover and leave to marinate for at least four hours.
Heat oil in a deep, round-bottomed frying pan, (karahi) or wok. Add lamb, leaving excess marinade in bowl. Cook lamb for seven minutes, stirring frequently.
Stir in peppers, cook for a minute, then stir in the mushrooms and tomato puree. Cook for a further four minutes, stirring frequently.