* 3 tablespoons Olive oil
* 800 g boned Lamb shoulder, roughly Diced
* 2 medium Onions, peeled and finely chopped
* 700 g fresh Beetroot, peeled and roughly Diced
* 1.5 tablespoons Tomato puree
* 1 teaspoon Caraway seeds
* 1 litre of Vegetable stock or water
* Sea salt and Freshly ground black pepper
''' To garnish'''
* Big handful of Parsley, chopped
* 150 ml Greek yogurt

===Method===
* Heat the Oil in a lidded casserole or Dutch oven
* Brown the Lamb pieces all over
* Remove and reserve the Meat, retaining as much of the Oil as you can
* Add the Onions, lower the heat a little and sauté until translucent, about 8 minutes.
* Put the Meat back in the pot, add the Tomato puree, Beetroot, Stock, Caraway seeds, Salt and Pepper and mix well
* Cover and gently Simmer for 1.5 hours.
* If the gravy is still very liquid then remove the lid and Simmer for another 30 minutes

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