Step 1

In a large, deep frying pan with lid, add the butter/ghee and melt over medium-high heat. Meanwhile, combine all spices in a small bowl and mix with a fork to break up any lumps.

Step 2

Add the onion, capsicum and garlic paste and saute for 2 minutes until the onion is just translucent, being careful not to burn the garlic.

Step 3

Add the diced lamb and fry, turning constantly to brown on all sides.

Step 4

Once the lamb is just brown, add the spice mix and toss to coat the meat evenly. Cook for 1 -2 minute until fragrant.

Step 5

Add the tinned tomatoes, chicken stock and juice from half a lemon and stir to combine.

Step 6

Cover, turn heat to low and simmer for 20 minutes. Meanwhile, in a small bowl, combine the plain yoghurt and mint.

Step 7

Remove the lid and simmer for a further 20 - 25 minutes until the sauce is thickened to your liking and lamb is tender.

Step 8

Serve with cauliflower rice, fresh coriander and mint sauce.