1 cup of fresh coriander, roughly chopped (for garnish)
2-3 tbs of plain yoghurt (optional)
Method
Add all the ingredients into a bowl and mix well, ensuring the lamb is coated in the other ingredients. Cover and marinate in the refrigerator for between 1 hour and 1 day.
On a medium flame, heat some oil in a large, heavy-based pot.
When hot, add all the marinated ingredients, stirring well. Leave in the pot for 5 mins.
Add 2 cups of water, close the lid and let simmer for 20-30 mins, until the lamb and vegetables are tender and cooked through.
Mix in an additional dollop of plain yoghurt for extra creaminess, salt to taste, garnish with chopped coriander and serve with rice and a wedge of lime.
