Preheat the oven 2 150°C

Put 2 tablespoons of the oil in a frying pan heat then add the onion and garlic and cook over the medium heat stirring continuously for 2 to 3 minutes or until soft - remove from pan and set aside

Heat the remaining oil in a deep frying pan, at the veal cooking batches until browned all over.

Return the onion to the pan and add the caraway seeds, paprika, Chile powder, mixed herbs and 1 teaspoon salt.

Cook stirring for 2 minutes then stir in the red and green peppers, tomato, tomato paste and chicken stock

Transfer to a 2 1/2 L ovenproof dish and cook,In the oven for 2 hours

Add the mushrooms and cook for a further 30 minutes.

Season to taste with salt and freshly ground black pepper

Add the yoghurt just before serving making sure the mixture does not boil