Afghani Lamb And Onion Stew

[Amani]

Afghani Lamb And Onion Stew
Adapted from "The Universal Kitchen" by Elisabeth Rozin

3 Large Onion, Chopped
2 Tablespoons Olive Oil
2 Pounds Lamb, Cubed
1/2 Teaspoon Salt
1/2 Teaspoon Pepper
1/2 Teaspoon Red Pepper Flakes
1 Tablespoon Coriander
1 Can Tomatoes, Chopped
1 Tablespoon Mint
1 Cup Yogurt
Cilantro, Chopped

Saute onions in oil for 7 minutes. Add lamb and saute until browned.

Add salt, pepper, red pepper flakes and coriander. Mix well.

Add tomatoes and bring to a simmer for 1 hour.

Add mint. Remove from heat.

Stir yogurt and cilantro together.

Serve soup, dolloped with yogurt mixture.

Serves 4.