A tasty curry with a twist!


  • 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


  1. Mix the lamb with the yoghurt and cover for about 1 hour.
  2. Heat the oil. Drain the lamb and reserve the yoghurt.
  3. Brown the lamb in batches. Keep aside.
  4. Brown the 2 onions gently. Add the peppers. Set the vegetables aside.
  5. Add the chopped onions, garlic, chilli and ginger to the pan and cook for about 5 minutes stirring frequently.
  6. Stir in the curry paste and tomatoes with the reserved yoghurt.
  7. Return the lamb to the pan and season. Bring to the boil and allow to simmer for 30 minutes.
  8. Let the saffron dissolve in a little water. Add this liquid into the curry.
  9. Return the onion and peppers to the curry mixture. Add the cherry tomatoes
  10. Bring to the boil. Simmer for 15 minutes.
  11. 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.