Lamb in Yogurt Sauce

Indulge in the rich, aromatic flavors of this Lamb in Yogurt Sauce, a comforting dish that combines tender chunks of lamb shoulder with a creamy, spiced yogurt marinade. Infused with warm spices like cumin, coriander, turmeric, and cinnamon, this recipe offers a perfect balance of tangy, savory, and slightly fiery notes. Slow-cooked to perfection, the yogurt-based sauce thickens beautifully, enveloping the lamb in a velvety texture that pairs wonderfully with basmati rice or fluffy naan. With fresh cilantro and a hint of lemon juice to brighten the dish, this recipe is a true celebration of bold, hearty flavors—ideal for impressing guests or elevating a weeknight dinner. Perfect for anyone seeking an authentic, satisfying meal, this lamb curry-style dish is a must-try for fans of rich and flavorful food.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 1 kg lamb shoulder (boneless, cubed)
• 250 grams plain yogurt
• 2 medium onion (finely chopped)
• 4 pieces garlic cloves (minced)
• 1 tablespoon fresh ginger (grated)
• 4 tablespoons vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.25 teaspoon ground cinnamon
• 0.5 teaspoon red chili powder (adjust to taste)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 ml water
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 1 tablespoon lemon juice

Directions

Step 1

In a large mixing bowl, whisk the yogurt until smooth. Add the ground cumin, coriander, turmeric, cinnamon, chili powder, salt, and black pepper. Mix well to form the marinade.

Step 2

Add the lamb cubes to the yogurt mixture, ensuring all the pieces are coated. Cover the bowl and marinate in the refrigerator for at least 1 hour, or overnight for better flavor.

Step 3

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté until golden brown, about 8-10 minutes.

Step 4

Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant.

Step 5

Take the marinated lamb out of the refrigerator. Add the lamb and marinade to the pot, stirring well to combine.

Step 6

Cook the lamb on medium heat, stirring occasionally, until it starts to brown and the yogurt begins to release oil, about 10-15 minutes.

Step 7

Pour the water into the pot and mix well. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a lid and cook for 60-70 minutes, or until the lamb is tender and the sauce has thickened. Stir occasionally and check for seasoning, adjusting salt or chili if necessary.

Step 8

Once cooked, stir in the lemon juice to balance the flavors. Remove from heat.

Step 9

Garnish the lamb with fresh cilantro before serving.

Step 10

Serve hot with basmati rice or naan on the side for a complete meal.

Nutrition Facts

Serving size	(1830.0g)

Amount per serving	% Daily Value*
Calories	3246.2

Total Fat 257.6g	0%
Saturated Fat 90.2g	0%
Polyunsaturated Fat 33.7g
Cholesterol 765mg	0%
Sodium 3263.7mg	0%
Total Carbohydrate 49.5g	0%
Dietary Fiber 6.9g	0%
Total Sugars 27.7g
Protein 197.6g	0%

Vitamin D 120IU	0%
Calcium 697.6mg	0%
Iron 19.6mg	0%
Potassium 3624.0mg	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: 70.1%

Protein: 23.9%

Carbs: 6.0%