Lamb and Tomato Curry
Lamb and Tomato Curry



  • Splash of olive oil
  • 1 sliced onion
  • 3 crushed garlic cloves
  • Thumb-sized piece of ginger, grated
  • 2 tbsp tomato puree
  • 2 tsp each garam masala, cumin and turmeric
  • ½ tsp ground coriander
  • 5 cardamom pods, seeds ground
  • 500g lamb fillet chunks
  • 300ml chicken stock
  • 2 tbsp ground almonds
  • 4 chopped tomatoes
  • 6 tbsp yoghurt
  • Flatbreads, to serve
  • Heat 2 tbsp of oil in a pan and cook the onion, ginger and garlic for a couple of mins to soften. Add the tomato puree and the ground spices and cook for 4 mins. Toss in the lamb chunks and cook until coloured all over.
  • Add the stock to the pan and bring to a simmer. Cover with the lid and cook for 1 hour, then stir in the almonds and chopped tomatoes and cook for 15 mins uncovered. Stir in the yoghurt and heat through, then serve with flatbreads.
90 mins
4 serving

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