300 g (10 oz) lean Scotch Lamb leg steaks, cut into 2cm cubes
2-3 tbsp natural yoghurt
1 tbsp Harissa paste, or to taste
1 red or yellow pepper, deseeded and cut into 2cm chunks
1 red onion, cut into wedges
Serve on a bed of couscous or in warmed pitta bread with crisp lettuce and cooling yoghurt, mint and cucumber.