Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 170C/fan 150C/gas 3½. Fry the lamb in a little oil in a casserole dish until it is brown all over, add the onion and fry for 5 minutes then stir in the garlic and ginger. Add the tomato purée, garam masala, turmeric, cayenne and cardamom and stir well. Add the stock and simmer. Put a lid on the pan, put in the oven for 1 hour.
Stir in the tomatoes and cook for a further 20 minutes with the lid off. Season with salt.
Stir the mint and yogurt together with a little salt, dollop on top of the lamb and serve with naan and rice on the side.