YOGHURT LAMB

• 30ml butter
• 3 onions, thinly sliced
• 1kg lamb, boned and cubed
• 125ml natural yoghurt
• 20 whole almonds (optional)
• 3 cloves garlic, crushed
• 1sprig mint
• 1 piece fresh root ginger, peeled and chopped
• 1 sprig coriander leaves
• 1 cinnamon stick
• 6 peppercorns
• 5ml black cumin seeds
• 2ml chilli powder
• 10ml salt 5ml sugar
• Juice of 1 lemon

Preheat oven to 160oC. Heat butter and sauté onions for 8 minutes or until golden brown. Add lamb and yoghurt and cook for 5 minutes. Meanwhile, place remaining ingredients in a blender and bland to form a purée. Add to lamb mixture and cook, stirring for 5 minutes. Cover casserole dish tightly and bake for 1 hour, or until lamb is tender.