Ingredients:

450g/1lb lamb cut into strips, 175ml/6fl oz/.75 natural (plain) yogurt, 1 tsp ground cumin, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp chilli powder, 1 tsp garlic pulp, 1 tsp salt, 1 tsp garam masala, 2 tbsp chopped fresh coriander (cilantro), 2 tbsp lemon juice, 2 tbsp corn oil, 1 tbsp tomato puree (tomato paste), 1 large green (bell) pepper, seeded and sliced, 3 large fresh red chillies.

Method:
Put the lamb strips, yogurt, ground cumin, ground coriander, chilli powder, garlic, salt, garam masala, fresh coriander (cilantro) and lemon juice into a large mixing bowl and stir thoroughly. Set to one side for at least 1 hour to marinate. Heat the oil in a deep round bottomed frying pan (skillet) or a medium karahi. Lower the heat slightly and add the tomato puree (paste). Add the lamb strips to the pan, a few a time, leaving any excess marinade behind in the bowl. Cook the lamb, stirring frequently, for 7-10 minutes or until it is well browned. Finally, add the green (bell) pepper slices and the whole red chillies. Heat through, checking that the lamb is cooked through and serve.