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Ingredients
4 lamb forequarter chops
1 brown onion, finely chopped
3 cloves of garlic
1 large (10cm) knob of ginger, grated
6 coriander roots, finely chopped
½ bunch of coriander
2 sticks of celery, finely chopped
1 stick of lemon grass, bruised.
800g tinned chopped tomatoes
15o ml plain yoghurt
2 tbsp tomato paste
Method
In a hot pan seal the lamb until nicely browned, then add the onions, garlic, ginger, celery, lemon grass and coriander root.
Cook for 3-5 minutes until the onions are softened then add the tomato paste and chopped tomatoes,
Bring to a boil, place on a lid and simmer for 45 minutes or until the lamb falls off the bone.
Stir through the yoghurt and serve with rice and top with fresh coriander leaves.
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