Mix yogurt well with turmeric, chili spice, tomato puree, garlic and cinnamon, mix with the meat, marinate for one hour with the lid closed.
Remove meat from marinade, wipe off marinade, set aside.
Heat oil in a frying pot, brown meat in portions, dust with flour, remove, season with salt.
Sauté onions and peppercorns in the same frying pan, add tomatoes. Add the soup, bring to the boil, reduce the heat, simmer for five minutes. Add meat and marinade set aside. Half simmer with closed lid at low temperature for 1 hour and a quarter (or until meat is cooked), add potatoes for the last thirty minutes.
Mix in parsley, season.
Tip: instead of lamb, use beef stew. The braising time is extended by about fifteen minutes.
Tip: use a normal or light yogurt yes as needed!
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