Neck end fillet, weighing 2lbs
Onions x medium diced
Garlic x 2 cloves crushed
Cumin x 1 dessert spoon
Chickpeas x 1 tin
Chopped tomatoes x 2 tins
1 x lamb stock cube
Chopped coriander
Grilled flaked almonds
Greek yoghurt
2 x chopped red chilies
Ground coriander

Pan fry lamb, place in casserole dish. Fry onions and garlic, add chopped tomatoes, ground coriander, cumin, chilies, stock cube and a little water.

Cook in oven for approximately 1½ - 2 hours.

Place in serving dish, adjust seasoning, add chickpeas, sprinkle with chopped coriander and almonds then drizzle with Greek yoghurt (you may have to let the yoghurt down with a little milk).