Step 1

Heat the oil in a large heavy-based saucepan over high heat. Cook the lamb in 2-3 batches, turning, for 5 minutes each batch or until golden. Transfer to a plate.

Step 2

Add the chilli to the pan and stir for 30 seconds or until aromatic. Add the curry sauce, lamb and 250ml (1 cup) water. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour 50 minutes or until the lamb is very tender, topping up with a little more water if required to reach the desired consistency.

Step 3

Serve the lamb on steamed rice with a dollop of yoghurt and sprinkled with coriander and extra green chilli.