This curry has an incredibly bold flavour and is a crowd favourite as the weather becomes cooler.
Marinating the lamb in yoghurt helps tenderise it but also gives the curry richness. Like all stews and curries, this tastes even better the next day as the flavour develops—that is, if there are any leftovers. It also freezes well, so is great for meal planning. Serve with basmati rice for an authentic feel.