Lamb curry

Heat the oil in a nonstick flameproof casserole over medium heat. Add the lamb cubes and cook for about 5 minutes or until browned all over. With a slotted spoon, transfer the lamb to a bowl or plate.

Add the onion, garlic and ginger to the casserole and cook, stirring frequently, for about 5 minutes or until the onion is tender. Add the curry powder and cauliflower, and stir to mix together.

Add the tomatoes and water and bring to the boil. Return the lamb to the casserole and reduce to a simmer. Cover and cook for about 40 minutes or until the lamb and cauliflower are tender.

Add peas and coriander, and cook for 3 minutes or until the peas are hot. Stir the yoghurt and flour together in a small bowl. Stir the yoghurt mixture into the sauce and cook over low heat, stirring, for about 2 minutes or until slightly thickened. Serve hot.