|5 ml||vegetable oil|
|1||onion — large, chopped|
|2||garlic — cloves, crushed|
|15 ml||coriander — ground|
|10 ml||cumin — ground|
|5 ml||cinnamon — ground|
|2.5 ml||chillies — powder|
|450 g||lamb — diced|
|400 g||tinned tomatoes — diced|
|450 ml||button mushrooms — quartered|
|2 ml||freshly ground black pepper|
|3 ml||brown sugar|
|rice — basmati, steamed to serve|
|2||fresh coriander — handful|
|Greek yoghurt — to serve|
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.
Recipe reprinted with permission of Mushroom SA.
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