Mushroom and lamb fragrant curry

Serves: 4 to 6

Ingredients
* 5ml vegetable oil
* 1 large onion, chopped
* 2 cloves garlic, crushed
* 15ml ground coriander
* 10ml ground cumin
* 5ml ground cinnamon
* 2.5ml chilli powder
* 450g diced lamb
* 400g can diced tomatoes
* 250ml stock (vegetable)
* 450g button mushrooms, quartered
* 3ml salt
* 2ml pepper
* 3ml brown sugar
* Steamed basmati Rice, to serve
* 2 handfuls coriander leaves
* Greek yoghurt to serve

Preparation
* 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.

Cooks tip: depending on your preference either double or halve the amount of chilli.

Recipe courtesy of South African Mushroom Farmers’ Association (SAMFA).