Lamb Masala with Forking Mint Raita

Serves 4

700 g lamb, diced
1 onion, diced (leave it out for a no-onion version)
3 tbsp masala paste
1 can (400 g) chopped tomatoes
Raita: 1 cup Greek yoghurt, ¼ cup (60 ml) Forking Mint Sauce, shaken well

Brown the lamb with the onion, then stir through the paste.

Add the tomatoes and ½ cup water, cover and simmer for 1½ hours until tender.

Stir the Forking Mint through the yoghurt and serve with the curry.

Sauces in this recipe

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