• 1.2 kg lean lamb, cubed
  • 250 ml natural yoghurt
  • 30 ml sunflower oil
  • 2 onions (cut into wedges)
  • 1 onion (chopped finely)
  • 2 red peppers (seeded and cut into chunks)
  • 1 yellow pepper (seeded and cut into chunks)
  • 3 cloves garlic (finely sliced)
  • 1 red chilli (seeded and chopped)
  • 2.5 ml ginger (grated)
  • 30 ml mild curry paste
  • 400 g tin chopped tomatoes
  • 250 g cherry tomatoes
  • pinch of saffron
  • salt and pepper
  • coriander , chopped for garnish


  • Mix the lamb with the yoghurt and cover for about 1 hour.
  • Heat the oil.
  • Drain the lamb and reserve the yoghurt.
  • Brown the lamb in batches.
  • Keep aside
  • Brown the 2 onions gently. Add the peppers
  • Set the vegetables aside.
  • Add the chopped onions, garlic, chilli and ginger to the pan and cook for about 5 minutes stirring frequently.
  • Stir in the curry paste and tomatoes with the reserved yoghurt.
  • Return the lamb to the pan and season.
  • Bring to the boil and allow to simmer for 30 minutes.
  • Let the saffron dissolve in a little water.
  • Add this liquid into the curry.
  • Return the onion and peppers to the curry mixture.
  • Add the cherry tomatoes
  • Bring to the boil. Simmer for 15 minutes.
  • Garnish with fresh coriander and serve with basmati rice and naan bread.


Catherine's tip: Don’t peel the ginger and use a microplan grater – this will speed things up.