Scandinavian Lamb

• 1 (5 oz.) carton yogurt
• 1 breast of lamb, boned and cubed
• 1

Fry the lamb in oil for 15-20 minutes. Remove from the pan and drain off most of the fat. Fry the onion in the remaining fat until soft. Return the lamb to the pan and add the stock, rosemary and seasoning. Bring to the boil, cover and simmer for 1 hour. Blend the cornflour to a smooth paste with a little water and carefully stir into the lamb mixture. Bring to the boil, stirring continuously.