Lamb In Indian Spices And Yoghurt Recipe

Name: Lamb In Indian Spices And Yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 teaspoons vegetable oil; 2 onions, chopped; 3 cloves garlic, chopped; 4 teaspoons fresh gingerroot, grated; 1/2 cup plain yogurt; 1 teaspoon red chili powder; 4 teaspoons ground coriander; 2 teaspoons ground cumin; 1 teaspoon ground cardamom; 1/2 teaspoon ground cloves; 1 teaspoon ground turmeric; 1 (400 g) can chopped tomatoes; 1 kg boneless leg of lamb, cut into 2.5 cm cubes; 1/4 cup slivered almonds; 1 teaspoon garam masala; chopped fresh cilantro leaves (to garnish)

Servings: persons

4 teaspoons vegetable oil
2 onions, chopped
3 cloves garlic, chopped
4 teaspoons fresh gingerroot, grated
1/2 cup plain yogurt
1 teaspoon red chili powder
4 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon ground cardamom
1/2 teaspoon ground cloves
1 teaspoon ground turmeric
1 (400 g) can chopped tomatoes
1 kg boneless leg of lamb, cut into 2.5 cm cubes
1/4 cup slivered almonds
1 teaspoon garam masala
chopped fresh cilantro leaves (to garnish)

1
Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
2
Add the garlic and ginger and cook for 2 minutes more.
3
Stir in the yoghurt and all the spices.
4
Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
5
Add the lamb and stir until it is coated.
6
Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
7
Add a little water if the lamb begins to stick.
8
Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
9
When the lamb is tender, add the garam masala to the curry and mix through.
10
Sprinkle with the slivered almonds and chopped cilantro, then serve.

894

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 teaspoons vegetable oil, 2 onions, chopped, 3 cloves garlic, chopped, 4 teaspoons fresh gingerroot, grated, and more.

Yes, Lamb In Indian Spices And Yoghurt falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb In Indian Spices And Yoghurt

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions