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Creamy Lamb and Tomato Curry

Add a bit of (mild) spice to your life with this creamy lamb and tomato curry recipe!


  • Olive oil
  • 6 tbsp natural yoghurt
  • 5 pods cardamom, seeds ground
  • 4 chopped tomatoes
  • 3 crushed garlic cloves
  • 1 large onion, halved and sliced
  • 1 small chunk of ginger, finely grated
  • 2 tbsp tomato puree
  • 2 tbsp ground almonds
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • 1 tsp mild chili powder
  • ½ tsp ground coriander
  • 500g lamb neck filet, sliced into chunks
  • 300ml chicken stock
  • Rice or naan bread to serve with



Step 1 – Heat 2 tbsp of olive oil in a pan and cook the onion, garlic and ginger until the onion is soft and has colour. Add all the spices and tomato puree then cook for 2-3 minutes.

Step 2 – Add the lamb and rotate it in the mixture for a few minutes until it is opaque.

Step 3 – Add the chicken stock and simmer the contents, cover, and cook for 1 hour.

Step 4 – Add the almonds and tomatoes then cook for an additional 15 minutes, uncovered.

Step 5 – Stir in the yoghurt and heat gently. When ready serve with rice or naan bread.