Lamb and yoghurt… what a perfect match! This Indian inspired lamb curry is the perfect winter warmer, full of exotic spice and moreish flavour, balanced with the creaminess of five:am organic yoghurt.


800 grams lamb, diced
2 tablespoons coconut oil
3 garlic cloves
2 onions, roughly chopped
1 teaspoon grated fresh ginger
1 tablespoon ground cumin
2 teaspoons garam masala
2 teaspoons sweet paprika
1 teaspoon hot chilli powder
1 teaspoon ground turmeric
1.5 cups greek five:am yoghurt
_ teaspoon celtic sea salt
2 bay leaves
1 cinnamon stick
1 teaspoon cumin seeds
_ tablespoon ground coriander powder
2 green chillies, minced
2 medium tomatoes, chopped


1. In a blender, process the yoghurt, onions, garlic cloves, fresh ginger, ground cumin, garam masala, chilli powder, sweet paprika, turmeric and salt. Mix through the diced lamb, cover and refrigerate for 4-6 hours or overnight.

2. Heat oil in a large pan on medium heat. Once hot, add the cinnamon stick, bay leaves and cumin seeds and sautŽ for 1-2 minutes or until fragrant. Add the coriander powder and stir. Up the heat and add the meat with all the marinade. SautŽ over a high heat for 5 minutes. Cover, reduce the heat and simmer for fifteen minutes. Add the green chilli and tomatoes. Make sure the heat is low to allow for a gentle simmer for 1.5 hours or until the lamb is tender.

3. Sprinkle with fresh coriander. Serve with rice or quinoa and some steamed greens on the side.