500 g boneless Lamb, cut into 2 cm pieces 
1 ½ Tbsp Oil
2 Tbsp Seven Colours Grill SeasoningTM
1 Tbsp fresh Thyme
1 large brown Onion, finely chopped
2 large Carrots, peeled, coarsely chopped
1 tsp Garlic and ginger mix
2 tsp ground Cumin
1 tsp Masala
1 tsp smoked Paprika
1 cup red Wine
1 can chopped Tomatoes 
1 cup Chicken stock
½ cup fresh Coriander
Salt and pepper
2 large Potatoes
1 tsp Butter
50 ml Milk


Mix the lamb pieces, 1 tsp of olive oil and 1 Tbsp Seven Colours Grill SeasoningTM together in a bowl.
Brown the lamb in a heated pan, then remove from the pan.
To the same pan, add remaining oil, thyme, chopped onions and carrots. Fry until onions are translucent.
Add the ginger and garlic and sauté for 30 seconds.
Add cumin, masala and smoked paprika and toast spices for 30 seconds.
Add red wine and reduce by half.
Return the lamb to the pan, with canned tomatoes, chicken stock and ¼ cup coriander.
Cook on medium heat for 1 hour or until meat has softened and sauce has reduced.
Season to taste with salt and pepper.
Boil potatoes in a separate pot until soft, strain the water, then add remaining Seven Colours Grill SeasoningTM, butter and milk. Mash the potatoes until smooth.