Balti Lamb Tikka

A quick curry-almost a stir fry. No time allowed for the 1 hour marinading.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 3⁄4 cup plain yogurt
• 3  teaspoons curry paste
• 1  garlic clove, crushed
• 1  teaspoon salt
• 1  teaspoon garam masala
• 1⁄4 cup  shredded fresh coriander leaves
• 2  tablespoons lemon juice
• 500  g lamb, filet thinly sliced
• 1  tablespoon  peanut oil
• 1  tablespoon tomato paste
• 1  large tomatoes, chopped
• 1  medium green capsicum, seeded and thinly sliced
• 2  red chilies, quartered

Directions

1. Combine yogurt, curry paste, garlic, salt, garam masala, coriander and lemon juice in a non-reactive bowl. Mix well. Add the lamb; stir until well coated. Cover and marinate in fridge for 1 hour.
2. Heat the oil in a wok over a medium-high heat. Add the lamb and marinade gradually, stirring constantly until colour changes. Stir fry until lamb is tender-about 8-10 minutes.
3. Add tomato paste, tomato, capsicum and chilies. Cool for 3 minutes, stirring frequently.