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Ingredients

  • 500g Lamb Neck Fillet, cubed
  • 1 large Red Onion, sliced and cubed
  • 1 Pepper (yellow, red or orange), sliced
  • 150g Baby Button Mushrooms, halved
  • 4 Tomatoes, chopped
  • Thumb sized piece of Ginger, finely chopped
  • 1 Chilli (red or green)
  • 2/3 cloves of Garlic, crushed
  • 1 tsp Mustard seeds
  • 1 tsp Fennel seeds
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Tumeric
  • 300ml Lamb Stock
  • 1 tbsp Olive Oil
  • 2oz Flour

Method

  • STEP 1
    Heat the oil and add mustard and fennel seeds. Wait until all the seeds have popped, then add cumin, coriander, tumeric, chilli, garlic and ginger and fry for 2 mins.
  • STEP 2
    Add the onion and fry for a further 2 mins or until soft, then add the flour and stir until it coats the onion. Then add the lamb and fry until browned.
  • STEP 3
    Add the mushrooms, tomatoes and pepper, cook for about 2 mins then add the stock.
  • STEP 4
    Bring to the boil and then simmer for 30 mins, stirring occasionally.
  • STEP 5
    Serve with Basmati rice and nann bread.
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