Heat oil in a large saucepan. Add onions and sauté until golden brown. Stir in spices and garlic and sauté until fragrant.Add lamb and cook, tossing, for 3 minutes or until sealed. Add tomatoes and stock. Simmer partially covered for 40 to 50 minutes or until the lamb is tender.Add the mushrooms and cook for a further 15 minutes until the mushrooms are tender. Season with salt, pepper and sugar. Sprinkle with coriander. Serve with the steamed rice and yoghurt.Tip: depending on your preference either double or halve the amount of chilli.Serves: 4-6.Recipe reprinted with permission of Mushroom SA. To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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