Lamb with Yogurt and Dill
Lamb with Yogurt and Dill
 Prep Time ~ 30 mins | Cooking Time ~ 2 hours |
 Approx Cost ~ £12 |  Difficulty ~ Easy |
 Freeze ~ Yes |  Serves ~ 4-6 |
Tip ~To freeze - Before adding the yogurt, pour lamb into a suitable container and cool. Cover and freeze.
Ingredients:
50g / 2oz butter
1 ½ kg / 3lb boned shoulder of lamb, cubed
3 tbsp plain flour
450g / 1lb courgettes, sliced
1 bunch spring onions, sliced
2 tbsp fresh dill, chopped
1 tbsp fresh mint, chopped
Salt and pepper
300ml / ½ pint chicken stock
2 tbsp cornflour
6 tbsp water
To serve: 150ml / ¼ pint plain yogurt
Method
- Melt the butter in a large saucepan.
- Toss the meat in the flour, then add to the pan and fry for 10 minutes, stirring occasionally.
- Add the courgettes and spring onions and fry for a further 15 minutes.
- Stir in the dill and mint, seasoning and stock. Cover and simmer for 1 ½ hours.
- Taste and adjust the seasoning. Mix the cornflour with the water and stir into the lamb. Bring to the boil and simmer for 2 - 3 minutes.
- To serve - bring slowly to the boil and stir in the yogurt.