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)
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.
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.
Remove the cinnamon sticks and sprinkle the curry with the chopped coriander, Serve with the riceand yogurt.