Lamb Curry

1 kg stewing lamb
2 cloves garlic
3cm grated fresh root ginger
2 tabs curry paste or powder
4 tabs butter, marg or oil
3 chopped onions
1 chopped green capsicum
1 cup coconut milk
1 cup chicken stock
½ cup yoghurt

Cut meat into cubes. Mix together garlic, ginger and curry paste. Rub over lamb pieces. Fry meat in butter until browned. Remove from pot. Add onions and capsicums and fry until softened and tinged with brown. Return meat to pot and add coconut milk and stock. Stir well. Bring to the boil and simmer for 1-2 hours or until meat is tender, stirring a few times. Just before serving add yoghurt and stir well.