Lamb stew with chili

LAMB STEW 2_06265 at CHILI INGREDIENTS for 4 PERSONS 250 g of natural yoghurt, 2 tablespoons chili (melange of spices), 3 cloves of garlic, 800 g lamb shoulder, 2 tablespoons olive oil, 2 tablespoons chopped fresh cilantro, salt and pepper.

In a bowl, mix yogurt with one teaspoon of chili, salt and pepper.

Peel the garlic and cut the meat into cubes of 2 cm.

Earthenware In a saucepan heat the oil and Brown the meat well for about 10 minutes.

Keep aside and throw the cooking fat.

In the same saucepan, soften the garlic very gentle heat for about 5 minutes so that it is well browned; Add the meat and pour the cream of yoghurt previously prepared.

Stir well with and simmer for about an hour in focus.

Ten minutes before the end of cooking the meat, season with the rest of the spices and mix.

When serving, sprinkle with chopped coriander and serve directly from Crock.