
Yogurt Lamb Curry
An Indian lamb curry slow-cooked with spiced onion, garlic, and ginger pastes, finished with a creamy yogurt base and garam masala.
70 minIndian
Servings4
Plan it in the app to put it on your week.
- Gluten Free
- Halal
Steps
- 1To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes. Then drain from water and grind into a paste.
- 2Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker.
- 3In a wide deep bottom pan heat ghee. Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil. Then add onion paste and sauté until the paste turns golden brown.
- 4Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute. Add ground red chilies paste and cook for a minute.
- 5Add cooked lamb pieces without the water and sauté for 3 to 4 minutes. Whisk yogurt well, add that to the curry, and give it a stir.
- 6If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender.
- 7Finally sprinkle garam masala, dried mint leaves, mix and serve hot.
- 8Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas orgarlic naan for a perfect meal.
Nutrition
- Calories
- 2372kcal
- Protein
- 136g
- Carbs
- 62g
- Fat
- 175g
- Fiber
- 15g
- Sugar
- 30g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does yogurt lamb curry take to make?
About 70 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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