Try this creamy lamb and tomato curry, then check out our tomato soup, tomato pasta and more tomato recipes.


  • olive oil
  • 1 large onion, halved and sliced
  • 3 cloves garlic, crushed
  • a small chunk ginger, finely grated
  • 2 tbsp tomato purée
  • 2 tsp garam masala
  • 2 tsp ground cumin
  • 2 tsp turmeric
  • ½ tsp ground coriander
  • 1 tsp mild chilli powder
  • 5 pods cardamom, seeds ground
  • 500g lamb neck fillet, cut into chunks
  • 300ml chicken stock
  • 2 tbsp ground almonds
  • 4 tomatoes, chopped
  • 6 tbsp natural yogurt
  • rice or bread, to serve


  • STEP 1

    Heat 2 tbsp oil in a pan. Cook the onion, garlic, and ginger until the onion is very soft and has a little colour. Add the tomato purée and all the spices and cook for 2 or 3 minutes.

  • STEP 2

    Add the lamb cooking and turning it in the mix for a few minutes until the lamb is opaque.

  • STEP 3

    Add the chicken stock, bring to a simmer, cover and cook for 1 hour. Add the almonds and tomatoes and cook for another 15 minutes uncovered. Stir in the yogurt and heat gently then serve with rice or breads.


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