Quick curried lamb

1. Chop onion coarsely, mince garlic and ginger. Deseed peppers, cut into thin strips, place in a bowl.
2. Heat oil to medium-hot in a large frying pan (preferably non-stick), and stir-fry onion, garlic and ginger until onion starts to soften (around 5 minutes). If the mixture sticks to the pan, add a splash of water.
3. Add curry powder, cook for a minute, then place in the bowl containing peppers.
4. Wash out the pan. Return pan to a medium-high heat and sauté lamb shoulder chops (or use 675 g cubed lamb) until lightly browned (around 3 minutes per side, 6-7 minutes for cubes). Add peppers, onion mixture and yoghurt, and a generous grinding of black pepper. Cover and cook for 8-10 minutes more, stirring once. Serve with rice and steamed vegetables.
Serves 4.