5 tablespoons butter
¾ chopped onions
1 ½ pounds ground lean lamb
1 ½ teaspoon salt
¾ teaspoon turmeric
1 ½ teaspoons ground coriander
¼ teaspoon dried ground chili peppers
¼ cup yoghurt
1 cup green peas (fresh or frozen), shelled
¼ cup water

Melt the butter in a skillet; sauté the onions until browned. Add the lamb, salt, turmeric, coriander and chili peppers, cook over medium heat, stirring frequently until browned. Mix yoghurt. Cover and cook over low heat 10 minutes. Add the peas and water; cover and cook 15 minutes. Taste for seasoning

Adapted from Myra Waldo