Lamb cooked with tomatoes & aromatic spices

Lamb cooked with tomatoes & aromatic spices

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(11 ratings)

Ready in about 2¼ hours

More effort

Serves 6
This is called Kashmiri tamatari ghosht and is a traditional favourite, especially served with Indian bread and basmati rice

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal290
  • fat14g
  • saturates5g
  • carbs11g
  • sugars0g
  • fibre2g
  • protein29g
  • salt0.4g
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  • 1 tbsp vegetable oil
  • 1 tsp cumin seeds



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 6 cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 1 cinnamon stick, broken in half



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 4 bay leaves
  • 2 medium onions, sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 800g extra lean boneless lamb, preferably leg or shoulder, cut into good-sized chunks



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 garlic cloves, crushed
  • 4cm piece of fresh root ginger, peeled and cut into fine matchsticks
  • 1 tbsp ground coriander
  • ½ tsp cayenne pepper
  • 1 tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 2 medium potatoes, peeled and each cut into 4-6 chunks



    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

To serve

  • 150g carton low fat natural yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 2 tbsp chopped fresh coriander leaves


  1. Heat the oil in a large, heavy-based pan over a moderate heat until quite hot. Sprinkle in the cumin seeds. When they start to crackle, throw in the cloves, cinnamon and bay leaves. Cook for 30 seconds.

  2. Tip in the sliced onions and cook for 10 minutes, stirring occasionally, until softened and golden. Add the lamb, turn up the heat a little and fry for 12-15 minutes, stirring occasionally, until browned.

  3. Stir in the garlic and ginger, ground coriander, cayenne, turmeric, potatoes and 1 tsp salt, and cook for 2-3 minutes. Add the tomatoes, then pour in 300ml/1⁄2 pint boiling water, to just cover the meat. Bring to the boil, then reduce the heat, cover and simmer gently for 1 hour or until the lamb is tender. Add more water if needed to make a gravy. (Make to here up to 2 days ahead; cool, then keep covered in the fridge.)

  4. If made ahead reheat for 10 minutes until bubbling then swirl in the yogurt and garnish with coriander.

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Comments, questions and tips

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15th Nov, 2013
It won't let me rate this recipe but I would give it 4 stars. Very easy to do, lamb was lovely and tender. My only complaint was that it wasn't very spicy even after I'd added more spices. Next time I'll do double the spicing plus a chilli.
5th Nov, 2013
A splendid recipe. Quite spicy. Next time will ease up a bit on the cayenne. Delicious. Good depth of flavour
25th Mar, 2013
made this again and still yummy, realised my typo above as well, 2 hr cook in oven.
12th Jan, 2013
I was really impressed with this recipe, once I had got all the ingredients in the pan, I then put it in a casserole dish in the oven on 160c for a 3 hour cook, delicious. I would ask though could this have a heat rating, as it was very spicey - in a good way, but needs a heat rating :)
30th Aug, 2009
We enjoyed this dish but the sauce didn't reduce as much as I had hoped even after 15 minutes extra cooking time. Next time - an there will be one - I will only add half of the tomatoes to help with the thickening and to also give it a less tomatoey colour an taste.
15th Jul, 2009
I absolutely love this recipe. I have cooked it number of times and it always went down extremely well. Served with home made chapati or nann, amazing.
26th Jun, 2009
A great recipe, I omitted the fresh coriander (personal preference) and cooked it in the oven gas mark 3 for one and a half hourss. Next time I'm going to try it with casserole beef.
29th Dec, 2008
Cooked this many times for friends and it always goes down a storm! Great when you tell them it's low fat too! Better than any takeaway for sure! Love the lime and coriander dip and poppadums it suggests to go with it too, gorgeous!
3rd Oct, 2008
Worried it wouldn't be hot enough for my spicy-as-u-like friends, I upped the cayenne pepper and cumin and swapped canned tomatoes for a rich passata sauce. Delicious - especially if you leave it to slow-cook for ages...
28th Sep, 2008
did this as a saturday supper,everthing worked perfect. served with rice nan bread and raita.


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