|Polyunsaturated vegetable oil||2 Teaspoon|
|Lamb||1 Pound, trimmed of visible fat and cut into strips (500 Gram)|
|Cauliflower||1⁄2 Small, broken into florets|
|Onions||2 , cut into eighths|
|Red pepper||1 , cubed|
|Garlic||2 Clove (10 gm), crushed|
|Curry powder||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Ground turmeric||1 Teaspoon|
|Frozen peas||2 Ounce (60 Gram)|
|Chicken stock||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Cornflour||2 Teaspoon, blended with 2 tablespoons water|
|Low fat natural yogurt||6 1⁄2 Ounce (1 Cup / 200 Gram)|
|Garam masala||1 Teaspoon|
1. Heat oil in a frying pan or wok over a medium heat, add lamb and stir-fry for 3-4 minutes or until meat just changes colour. Remove from pan and set aside.
2. Add cauliflower, onions, red pepper, garlic, curry powder, cumin and turmeric to pan and stir-fry for 5 minutes. Return lamb to pan, stir in peas, sultanas, stock and cornflour mixture and cook, stirring, until curry boils and thickens. Stir in yogurt and garam masala and heat gently without boiling.