Marinade:
1 tsp garam masala
1 tsp chilli powder
1 tsp cumin powder
1 tsp ground coriander
150g plain yoghurt
Juice of 1 lemon
750g lean lamb fillet, cubed
2 tbsp vegetable oil
2 onions, finely chopped
2 tbsp plain flour
600ml lamb stock
2 tbsp freshly chopped coriander

1. Mix together all the marinade ingredients in a large bowl, stir in the lamb to coat all the meat, cover with cling film and refrigerate for 4-5 hours or overnight.

2. Preheat the oven to 200C/400f/Gas Mark 6.

3. Heat the oil in a large frying pan, fry the lamb in batches until golden brown, transfer to an ovenproof casserole dish.

4. Fry the onions in the pan until golden brown, stir in the flour and cook for 5-6 minutes until lightly browned, pour over the stock bring to the boil, and simmer for 5 minutes until thickened. Pour over the meat, cover with a lid and cook in the preheated oven for 1 & 1/2 hours until tender.

5. Sprinkle over the fresh coriander and a little more garam masala if you wish. Serve with a mixed salad and chapattis.

Food Features rating: Ideal for Winter blues