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Braised Loin of Lamb with Yoghurt and Coriander

Loin of lamb; seasoned
4 tb Peanut oil
2 lg Onions; chopped
1 pt Yoghurt; natural Greek
4 Green chillies; seeded and chopped
5 Cloves garlic; chopped coarsely
5 tb Fresh ginger; chopped
4 oz Blanched almonds
Salt and pepper
2 tb Ground cumin
3 1/2 tb Ground coriander
6 tb Fresh chopped coriander

Heat a large heavy based pan and brown the lamb in the peanut oil. Combine the onions, yoghurt, chillies, garlic and almonds in a food processor and puree.

Place the lamb into a casserole dish and add the yoghurt and other ingredients. Sprinkle with the ground cumin and coriander. Cover and cook at a low temperature for around 1-11/2 hours.

Remove, rest and sprinkle with the fresh coriander just before serving.

Serve with a selection of vegetables.

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