2lb lamb
2oz flour
4 tbsps olive oil
2 onions chopped
2 garlic cloves crushed
2 green peppers seeded and chopped
1½ pints tomato juice
2 tsps cumin seeds
2 tsps black peppercorns
juice of 1 lemon
salt

1. Coat the lamb with the flour
2. Heat the oil and fry the lamb quickly until golden brown
3. Remove from pan and place in casserole
4. Add onions, garlic and peppers to pan and cook for 5 mins
5. Gradually stir in tomato juice and bring to the boil
6. Stir in cumin seeds, peppercorns and lemon juice and season with salt
7. Pour over meat in casserole and stir
8. Cover and cook for 3 hours at 150ºC / 300ºF
9. Serve with rice and cucumber raita

Cucumber Raita
Peel and chop a cucumber, put into a colander and sprinkle with a teaspoon of salt. Leave to drain for 30 mins then mix with ¼ pint natural yoghurt, 1 tsp cumin seed, a tablespoon of wine vinegar, a crushed clove of garlic and a tablespoon of chopped mint.