Lamb in Yoghurt and Masala Sauce

Ingredients
225g Lamb (boneless, cut into strips)
1 Tablespoon Tomato Purée
175ml Natural Yoghurt
1 Teaspoon Each Garam Masala, Salt, Fresh Ginger (grated), Garlic (crushed),Chilli Powder
1/4 Teaspoon Cumin Seeds
2 Medium Onions (thinly chopped)
25g Butter (unsalted is best)
1 Inch Cinnamon Stick
2 Cardamom Pods
5 Dried Apricots (quartered)
Oil
Parsley/Coriander Leaves to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Blender/Pestle and Mortar
1 Wok/Large Frying Pan
1 Spatula
1 Mixing Bowl
1 Metal Spoon
1 Slotted Spoon

The Good Bit

1. Mix the yoghurt and all the spices (apart from the cinnamon stick and cardamom pods) and salt in your bowl, add in the lamb, stir well, cover and set aside for at least an hour.
2. Fry the onion of gently in a little oil until it becomes golden and crispy, then remove with the slotted spoon and either blend or crush with pestle and mortar.
3. Add a splash more oil to the wok and drop the onions back in, now add the lamb and its sauce and stir fry for 2 minutes, then cover and cook for 15 minutes (you may need to add a little water if thing start to look dry, 150ml should do)
   
4. Empty the lamb into a serving dish with the sauce, add a splash of oil to the wok and then melt the butter in it, drop in the cinnamon stick and cardamom pods, then add the apricots and stir fry for 2 minutes over a low heat, pour over the lamb and garnish with parsley or coriander leaves.
   

Serves 4

Tortilla Espanol

Ingredients
2 Onions (red are better here)
2 400g Cans Kidney Beans (drained)
1 Jar Guacamole
8 Lettuce Leaves (shredded)
6 Tomatoes
2 Teaspoons Cumin
1 Pack Tortillas
100g Grated Cheese (your choice, i love a good strong cheddar)
A Dash of Olive Oil
Juice of 1 Lemon or Lime
Fresh Parsley/Coriander

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Potato Masher
1 Large Bowl
1 Mixing Bowl
1 Can Opener (unless your cans come with one of them clever openers already on)

The Good Bit

1. Chop both the onions into fine cubes and fry off half in the frying pan until golden (3-4mins), add the cumin and fry for another minute, Add the kidney beans and keep over a low heat whilst you prepare the rest.
2. Chop your tomato into small cubes and add the rest of the onion into the small mixing bowl with the lemon/lime juice, A tablespoon full of the chopped parsley and a splash of olive oil and mix gently
   
3. Heat the tortillas according to packet instructions, whilst doing this mash the onion and kidney beans in a large bowl.
4. Serve each tortilla rolled up with a handful of lettuce and a generous helping of the mash inside and good dollops of guacamole and salsa on top and sprinkle with the grated cheese.
   

Serves 4