Bhuna Ghost

This is a deliciously spicy lamb dish and a firm favourite. Vary the 'heat' according to taste.
Serves 3-4.
Preparation and cooking time: 15-20 minutes.
2 oz (50g) mushrooms
½ green capsicum
6 tablespoons vegetable oil
¾ pint (425ml or three cups) curry sauce (page 20)
1 lb (450g) cooked lamb (page 65)
1 teaspoon salt
½ teaspoon chilli powder
1 green chilli finely chopped
¼ teaspoon red food colouring
1½ teaspoon garam masala
1 teaspoon ground cummin
½ teaspoon dried fenugreek
1 tablespoon finely chopped green coriander
Wash the mushrooms and capsicum and slice thinly. Heat the oil in a large deep frying pan and fry for 4-5 minutes on a medium heat.
Add the curry sauce, lamb, salt, chillies, and food colouring. Turn up the heat and bring to the boil. Continue cooking for five minutes, stirring now and again.
Spoon off any excess oil and sprinkle on the green coriander before serving.