2.25 hours cooking time

2 hours/overnight preparation time

Serves 6


1 kg lamb, cubed
5 ml (1 tsp) freshly ground black pepper
pinch of coarse sea salt
1 large clove garlic, chopped
5 ml (1 tsp) turmeric
3 cm fresh ginger, peeled and finely grated
80 ml (1/3 cup) Clover Classic Plain Low Fat Yoghurt
Clover Mooi River Salted Choice Butter
1 pinch of ground cardamom
3 red onions, finely chopped
1 pinch of ground cloves
1 cinnamon stick
5 ml (1 tsp) ground cumin
15 ml (1 tbsp) ground coriander
2 red peppers, deseeded and cubed
3 red chillies, deseeded and finely chopped
1 handful of fresh coriander, coarsely chopped

10 ml (2 tsp) paprika
3 tomatoes, cubed
410 g (1 tin) chopped tomatoes
3 red chillies, finely chopped
250 ml (1 cup) water

To serve:
1 handful of fresh mint leaves
1 handful of fresh coriander leaves
desiccated coconut
naan bread
extra yoghurt


  1. Preheat the oven to 170 °C.
  2. Mix the black pepper, salt, garlic, turmeric, ginger, yoghurt, and meat cubes together in a glass bowl and marinate for a minimum of 2 hours or overnight in the refrigerator.
  3. Melt some butter and fry the onions in a casserole dish or oven-proof saucepan until almost soft and translucent. Add the cardamom, cloves, cinnamon, cumin, and coriander. Fry for another 2 minutes.
  4. Add the peppers, chillies, chopped coriander, paprika, fresh tomatoes, and tinned tomatoes. Simmer for 10 minutes. Add the water.
  5. Pour the meat cubes and marinade into the mixture in the casserole dish and cover the dish.
  6. Stew for 2 hours, or until the meat is tender.
  7. Finely chop the mint and coriander leaves and sprinkle on top.
  8. Sprinkle coconut on top and serve hot with naan bread and extra yoghurt.