Spicy Moroccan Lamb

• 500g Minced Lamb
• 1 onion finely chopped
• 1 teaspoon of minced garlic
• 2 teaspoon curry paste
• 1 teaspoon ground cumin
• 1 teaspoon cornflour blended with ¼ cup of water
• 2 cups of cooked rice
• Minted Yoghurt
• 1 tablespoon fresh mint, chopped
• 1 tablespoon fresh basil, chopped
• 200g Natural yoghurt

Add all Minted yoghurt ingredients together in a small bowl.

Spray nonstick pan with Olive Oil spray and sauté onion and garlic until soft.

Add curry paste and cumin.  Stir in the lamb and cook until browned.

Stir in blended cornflour and water to thicken.

Serve on a bed of rice. With the minted yoghurt on the side.  Roti Bread as an extra is recommended.