1 sm. onion, quartered
1 tbsp. grated ginger root
1 1/2 tsp. cardamon
1/4 tsp. black pepper
1/8 tsp. turmeric
3/4 c. broth (divided)
1 tbsp. coriander
1 tsp. crushed fennel seeds

1 lb. lean boneless lamb, cut into 3/4 inch cubes
1 med. red or green sweet pepper, cut into thin strips
1 (8 oz.) carton low fat yogurt
1/2 c. sour cream
1 c. frozen peas
2 tbsp. flour

Using only 1/4 cup of broth, put first 8 ingredients in a blender.

In a large heavy saucepan, combine above mixture with remaining 1/2 cup broth and lamb. Bring to boil; reduce heat. Simmer covered for 40 to 45 minutes or until meat is tender, stirring occasionally. Stir in sweet pepper. Cook covered for 5 more minutes.

Stir together the yogurt, sour cream and flour. Stir into mixture in saucepan. Stir in peas. Cook and stir over medium heat until thickened and bubbly. Cook and stir for one minute more. Serve lamb mixture with potatoes or rice. Garnish with chives if desired.

This is a great "make ahead" dish as you can cook the lamb mixture and then finish up at the last minute with the addition of the remaining ingredients.