Curried Lamb with Yogurt
Indulge in the rich and aromatic flavors of **Curried Lamb with Yogurt**, a comforting curry dish that seamlessly marries tender lamb with creamy yogurt and warm, earthy spices. This recipe begins with marinating lamb shoulder cubes in tangy yogurt and cumin for a flavorful foundation, followed by slow-cooking the meat in a fragrant blend of garlic, ginger, turmeric, coriander, and garam masala for melt-in-your-mouth tenderness. The addition of diced tomatoes enhances the depth of flavor, while a final swirl of yogurt and a squeeze of fresh lemon juice add a velvety and zesty finish. Perfectly paired with steamed basmati rice, naan, or roti, this hearty dish is ideal for cozy family dinners or special gatherings. Whether you're a fan of Indian-inspired recipes or simply seeking a comforting meal, this curried lamb is guaranteed to satisfy.
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1.5 pounds lamb shoulder, cut into 2-inch cubes
- 1 cup plain full-fat yogurt
- 2 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.5 teaspoon cayenne pepper (optional)
- 3 tablespoons vegetable oil
- 1 cup canned diced tomatoes
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon lemon juice
Instructions
In a large bowl, combine the lamb cubes with half the yogurt (1/2 cup), 1 teaspoon of ground cumin, and a pinch of salt. Mix well to coat and let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Heat 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onions and sauté until golden brown, about 8-10 minutes.
Add the garlic and ginger, and cook for another 2 minutes until fragrant.
Stir in the remaining ground cumin, ground coriander, turmeric, garam masala, and cayenne pepper (if using). Cook for 1 minute to toast the spices.
Pour in the diced tomatoes and cook for 5-7 minutes until the mixture thickens and the tomatoes break down.
Add the marinated lamb along with its juices to the pot. Cook, stirring occasionally, until the lamb is browned on all sides, about 5 minutes.
Pour in 1 cup of water and bring the mixture to a simmer. Cover the pot and cook on low heat for 60 minutes, stirring occasionally, until the lamb is tender.
Remove the lid and stir in the remaining 1/2 cup of yogurt. Cook for another 5-7 minutes, allowing the curry to thicken slightly.
Season the curry with salt to taste. Stir in the lemon juice and sprinkle with fresh cilantro right before serving.
Serve hot with steamed basmati rice, naan, or roti for a complete meal.
Nutrition Facts
Calories |
705 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 724 mg | 31% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 156 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 907 mg | 19% | |
*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.
