Greek Lamb With Yogurt Dressing

1 kg/2 lb lamb, cut from the leg in bite-sized cubes
3 tablespoons dry sherry
2 cloves garlic, peeled and finely chopped
2 shallots, peeled and finely chopped
2 tablespoons olive oil
salt
freshly ground black pepper
1 green pepper, deseeded and cut into bite-sized
pieces
8 cherry tomatoes
2 courgettes, thickly sliced
4 small onions, peeled and cut in halves or
quarters (depending 00 size)
3 teaspoons chopped fresh mint
4 teaspoons chopped chives
150 ml/1/4 pint lamb or beef stock
150 ml/1/4 pint plain low-fat yogurt

Trim any fat from the lamb and place in a shallow dish. Mix together the sherry, garlic, shallots and half of the oil in a bowl. Season well with salt and pepper and spoon over the lamb. Stir the lamb so that it is thoroughly coated. Cover with cling film and leave to marinate for 12 to 24 hours.

Carefully remove the hunt) from the marinade and dry on absorbent kitchen paper reserving the marinade for the dressing. Heat the remaining oil in a heavy-based pan. Fry the lamb cubes over high heat until brown on all sides. Stir in the pepper, tomatoes, courgette and onion, and season well with salt and pepper.

Cut a piece of foil large enough to seal the food completely. Spoon on the food, and sprinkle with half of the mint and chives. Pour the stock into the frying pan, and bring to the boil scraping the sediment from the base of the pan. Boil to reduce until syrupy. Pour over the meat. Fold up the edges and squeeze to seal the food. Place in the steamer, cover with a right-fitting lid and steam over boiling water for 25 to 30 minutes. Check the liquid level frequently and add more boiling water, if necessary.

Meanwhile, bring the marinade to the boil in a pan. Stir in the remaining herbs. Taste and adjust the seasoning if necessary. Leave to cool, then stir in the yogurt.

Remove the foil, and transfer the contents to a warmed serving plate. Spoon the dressing over the meat or serve separately.

SERVES 4