Drain the peaches, catching the juice. Cut the meat and peaches into cubes. Cut the carrots into sticks and chop the onion and garlic. Then fry the meat in a little oil and set aside.
Fry the onions with the carrots in the remaining frying fat, then add the chopped or pressed garlic. Add the cream, vegetable stock and the peach juice from the can and simmer gently. Now add the peaches, the spices, the tomato paste and the meat, bring to the boil briefly and stir in the yoghurt.