Serves 4

What you need:
450g/1lb lean lamb, cut into thin strips
½ red onion, finely chopped
2 cloves garlic, crushed
100g/4oz mushrooms, quartered
1 courgette, diced
100g/4oz carton low fat natural yogurt
Fresh coriander leaves
½ tablespoon pure vegetable oil
A little salt and freshly ground pepper

Marinade:
Juice of 1 orange
1 teaspoon ground cumin
1 teaspoon turmeric
1 tablespoon light soy sauce

What you do:
Mix together the marinade ingredients and marinate lamb for 30 minutes Heat the oil in a wok. Add onion and garlic and cook for 1 minute until soft. Add lamb, together with marinade, and cook for 3 minutes. Add mushrooms and courgette, cook for a further 3 minutes. Season with a little salt and freshly ground black pepper. Add yogurt and heat gently for a few seconds before serving. Garnish with freshly chopped coriander leaves and serve with fragrant Basmati Rice.

Supplied by Serena Leigh Carbery, Campbell Catering, Bausch & Laumb, Waterford, for the 1996 Happy Heart Eat Out Campaign.