Lamb and Tomato Curry with Yoghurt

Serves 2

500gr Lamb, trimmed and cubed
1 sm Onion, finely chopped
15 g Fresh ginger, finely grated
3 Cloves garlic, finely Chopped
1 Can Diced/Crushed Tomato
1/2tps Turmeric
2 tps Chilli powder or 2 small fresh chillies
1 tbl Ground coriander
1/2tps Ground cumin
1 tps Garam masala
1 cup Water or Vegetable Stock
150g Diced and Peeled Potatoes
Fresh Coriander
Salt and Pepper to taste
1 sml tub Fat Free Natural Yoghurt

1. Spray a large saucepan with vegetable oil - add the onion, ginger and garlic
and fry until the onion is golden.

2. Add the turmeric, chilli powder, ground coriander, cumin, 1/2
teaspooon salt and garam masala and toast a little.

3. Add the meat - coat with the toasted spices. Add the can of tomatoes and cook,
covered, over a low heat for about 30 minutes.

4. Add the potato and the water and cook for a further 20 minutes or until tender but not soft. Add Salt and pepper to taste.

5. Mix yoghurt and 1/2 cup of hot liquid from the curry in a separate bowl and then add to pan and stir through curry - do this a few minutes before serving so the yogurt doesn't seperate - don't boil.

5. Serve with 1 cup of cooked rice each and garnish with coriander leaves.