Lamb Balti with Spicy Mushrooms

Ingredients

For the balti

• 675g closed-cup mushrooms, sliced
• 1 tbsp oil
• 350g neck fillet of lamb, cut into small cubes
• 1 green pepper, de-seeded and cut into strips
• 1 red chilli pepper, de-seeded and thinly sliced
• 2 tbsp tomato purée

For the marinade

• 6 tbsp natural yoghurt
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp chilli powder
• 1 tsp garam masala
• 2 garlic cloves, finely chopped
• 1 tbsp lemon juice

Method

1. Mix marinade Ingredients together in a bowl.
2. Stir in lamb. Cover and leave to marinate for at least 4 hours.
3. Heat oil in a deep, round-bottomed frying pan, (karahi) or wok. Add lamb, leaving excess marinade in bowl. Cook lamb for 7 minutes, stirring frequently.
4. Stir in peppers, cook for 1 minute, then stir in the mushrooms and tomato purée. Cook for a further 4 minutes, stirring frequently.
5. Serve immediately whilst still hot.