• 900g lamb steaks cut into chunks
  • 2 large onions
  • 3 garlic cloves
  • 2 tsp ground ginger
  • 2 cinamon sticks
  • 5 TBSP curry powder
  • 2 x 400g cans chopped tomatoes
  • 200ml beef stock
  • 2 red peppers cut into chunks
  • 250g basmatti rice
  • fresh corriander
  • 5 TBSP fat free natural yoghurt


  • STEP 1
    Put a flameproof casserole dish sprayed with low calorie cooking spray over a high heat. Fry lamb in batches for 3-4 minutes each (or until browned spraying with more oil when required)
  • STEP 2
    Turn down the heat to medium/low. Add the onions and fry for 10-12 minutes. Add the garlic, ginger and cinnamon sticks and stir-fry for 1-2 minutes. Return the lamb to the dish then add the curry powder and stir-fry for 2-3 minutes.
  • STEP 3
    Add the tomatoes, stock and peppers, and season. Bring to the boil, then reduce the heat to low, cover and simmer for 2 hours,or until the lamb is tender.
  • STEP 4
    Remove the cinnamon sticks and sprinkle the curry with the chopped coriander, Serve with the riceand yogurt.

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