Lamb in Yogurt

Indulge in the rich, aromatic flavors of "Lamb in Yogurt," a slow-cooked masterpiece that melds tender lamb with a creamy, spiced yogurt-based sauce. This recipe combines earthy whole spices like cinnamon, cardamom, and cloves with the warmth of cumin, coriander, and turmeric to create a deeply flavorful gravy that's perfect for pairing with steamed rice or soft naan. Sautéed onions, ginger, and garlic form the base of this dish, while the tangy yogurt adds a luscious texture and subtle tang. The luxurious aroma of this comforting lamb curry is sure to impress at any dinner table, making it a must-try for fans of Indian-inspired cuisine. With minimal prep time and effortless one-pot cooking, this hearty dish is ideal for cozy nights or special occasions alike.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 700 grams lamb shoulder or leg, boneless and cubed
• 250 grams plain full-fat yogurt
• 2 medium onions, finely sliced
• 4 cloves garlic cloves, minced
• 1 tablespoon ginger, grated
• 3 tablespoons vegetable oil or ghee
• 1 piece cinnamon stick
• 4 pods green cardamom pods, slightly crushed
• 5 pieces cloves
• 1 teaspoon ground cumin
• 2 teaspoons ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1.5 teaspoons salt
• 250 milliliters water
• 2 tablespoons fresh cilantro, chopped (for garnish)

Directions

Step 1

In a large bowl, whisk the yogurt until smooth and set aside.

Step 2

Heat the oil or ghee in a heavy-based pot over medium heat. Add the cinnamon stick, cardamom pods, and cloves. Sauté for about 1 minute until fragrant.

Step 3

Add the sliced onions and cook for 8-10 minutes, stirring frequently, until golden brown.

Step 4

Stir in the minced garlic and grated ginger, cooking for another 2 minutes until aromatic.

Step 5

Add the lamb pieces and sear them, turning occasionally, for about 5-7 minutes until lightly browned on all sides.

Step 6

Mix in the ground cumin, coriander, turmeric, red chili powder, and salt. Cook for 2-3 minutes, allowing the spices to toast slightly.

Step 7

Lower the heat to medium-low and add the whisked yogurt in small increments, stirring constantly to avoid curdling.

Step 8

Once the yogurt is fully incorporated, pour in the water and stir well. Bring the mixture to a gentle simmer.

Step 9

Cover the pot with a lid and let it cook on low heat for 60-75 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.

Step 10

Taste and adjust seasoning if needed. Garnish with chopped fresh cilantro before serving.

Step 11

Serve hot with steamed rice, naan, or flatbread.

Nutrition Facts

Serving size	(1516.7g)

Amount per serving	% Daily Value*
Calories	2445.3

Total Fat 192.4g	0%
Saturated Fat 67.4g	0%
Polyunsaturated Fat 0g
Cholesterol 556.6mg	0%
Sodium 4201.3mg	0%
Total Carbohydrate 52.4g	0%
Dietary Fiber 12.5g	0%
Total Sugars 21.6g
Protein 140.2g	0%

Vitamin D 100IU	0%
Calcium 616.6mg	0%
Iron 16.8mg	0%
Potassium 2810.7mg	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: 69.2%

Protein: 22.4%

Carbs: 8.4%