Lamb in Indian Spices and Yoghurt

Indulge in the rich and aromatic flavors of "Lamb in Indian Spices and Yoghurt," a comforting dish that celebrates the magic of traditional Indian cooking. Tender chunks of lamb are marinated in a blend of creamy yoghurt, earthy spices like turmeric and cumin, and the bold heat of red chili powder, infusing every bite with irresistible depth. The slow-cooked lamb simmers in a fragrant base of caramelized onions, tomatoes, and whole spices like cinnamon and cardamom, creating a luscious, spiced gravy that pairs perfectly with basmati rice or warm, fluffy naan. With minimal prep and a slow simmer that tenderizes the meat to perfection, this restaurant-quality dish is an ideal centerpiece for a cozy family meal or an impressive dinner party.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 kg Lamb (bone-in or boneless, cut into chunks)
• 250 ml Plain yoghurt
• 4 Garlic cloves, minced
• 1.5 tbsp Ginger, minced
• 1 tsp Turmeric powder
• 1 tsp Red chili powder
• 2 tsp Coriander powder
• 1 tsp Cumin powder
• 1 tsp Garam masala
• 1.5 tsp Salt
• 3 tbsp Vegetable oil
• 1 Cinnamon stick
• 3 Green cardamom pods
• 4 Cloves
• 2 large Onions, finely sliced
• 2 medium Tomatoes, finely chopped
• 2 tbsp Fresh cilantro (coriander) leaves, chopped
• 200 ml Water

Directions

Step 1

In a large bowl, mix the yoghurt, minced garlic, minced ginger, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.

Step 2

Add the lamb pieces to the marinade and mix well to coat. Cover the bowl and let it marinate in the refrigerator for at least 2 hours (overnight for best results).

Step 3

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.

Step 4

Add the cinnamon stick, cardamom pods, and cloves to the oil and sauté for 1-2 minutes until fragrant.

Step 5

Add the sliced onions to the pot and cook until golden brown and caramelized, about 10 minutes.

Step 6

Stir in the chopped tomatoes and cook until they are soft and fully incorporated into the mixture.

Step 7

Add the marinated lamb along with all the yoghurt mixture to the pot. Stir well to combine with the onion and tomato base.

Step 8

Cook the lamb on medium heat for about 10 minutes, stirring occasionally, until the spices are fragrant and the mixture thickens slightly.

Step 9

Pour in the water and bring the mixture to a gentle boil. Lower the heat, cover the pot, and simmer for 40-50 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 10

Taste and adjust the seasoning if needed.

Step 11

Garnish the dish with fresh cilantro leaves before serving.

Step 12

Serve hot with steamed basmati rice or warm naan bread.

Nutrition Facts

Serving size	(2114.2g)

Amount per serving	% Daily Value*
Calories	3718.1

Total Fat 282.0g	0%
Saturated Fat 111.5g	0%
Polyunsaturated Fat 25.2g
Cholesterol 832.8mg	0%
Sodium 4515.3mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 18.7g	0%
Total Sugars 32.1g
Protein 218.4g	0%

Vitamin D 0IU	0%
Calcium 716.8mg	0%
Iron 25.6mg	0%
Potassium 4586.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.4%

Protein: 23.5%

Carbs: 8.1%