First, make a cucumber raita: dice cucumber into small chunks and put into a sieve over a bowl. Sprinkle generously
with salt and leave to drain for 30 minutes. The add to plain yogurt and season with toasted, crushed cumin seeds.
Set aside in the refrigerator until ready to serve.
Dust chunks of lamb (I used neck fillet, but any boneless cut would be OK) in seasoned flour and brown all over in hot olive oil.
Drain and set aside. Fry a chopped onion and a chopped red pepper, together with a crushed clove of garlic, until starting to
soften, then stir in a couple of Tbs of curry powder, together with 3-4 chopped tomatoes and a cup of water. Add the lamb
and bring to a simmer, cover and cook gently for about 1 – 1½ hours, until the lamb is tender and the sauce is nice and thick.
Garnish with coriander leaves and serve with rice, the raita, mango chutney and lime pickle.