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Preheat your oven to 180C / 160C fan/ gas mark 4 / 350F.
Drizzle about 2 tablespoons of oil into a large ovenproof saucepan or cast iron casserole dish. Add the onion and cook on a gentle heat, with the lid on, for about 3 minutes, until the onions are softened but not brown.
Add the garlic, ginger, chilli, cumin, coriander, turmeric & garam masala. Stir well and cook for 2 more minutes with the lid off. Add a splash of water if it gets too dry.
Next add in the lamb. Stir well to coat the meat in the onions and spices and then add the tomatoes, plus salt and pepper to taste.
Bring the curry to the boil and then put the lid on and put in your preheated oven for 45 minutes. After 45 minutes add the sliced green and red peppers, stir well and continue cooking in the oven for another 45 minutes (1 hour 30 in total).
Serve with plain boiled rice, pilau rice or Indian spiced cauliflower rice and/or naan breads