03 January 2013,21:14 by

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Serves :

Preparation Time :
25 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Mix together the lamb, yogurt and garlic-ginger paste. Place in a non-metallic bowl and marinate for about 8-10 hours in the fridge. Bring back to room temperature.
  • Heat the oil in a saucepan. Add in the lamb, reserve the marinade and brown all over for about 5 minutes.
  • Scrape the marinade into the pan. Crumble in the stock cube, add a little salt and stir to dissolve.
  • Cover and cook on a very low heat for about half an hour, stirring occasionally. Add a little water if needed.
  • Add the onion, cover and cook for further 8-10 minutes. Add the tomato and continue cooking for about 20-30 minutes or until the lamb is tender and cooked through.
  • Stir in the black pepper and coriander.


  • 750 grams lean stewing lamb, cubed    
  • 1 tomato, diced
  • 100 ml hot water
  • 250 ml low-fat yogurt, beaten
  • 2 tablespoon ginger-garlic paste
  • 1 tablespoon Cooking oil
  • 25 grams chicken stock cube
  • 1 onion, sliced
  • Freshly ground black pepper and salt to taste
  • 2 tablespoon of chopped fresh coriander leaves and stalks

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