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.
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Recipe Information
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
Instructions
In a large bowl, mix the yoghurt, minced garlic, minced ginger, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
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).
Heat the vegetable oil in a large, heavy-bottomed pot over medium heat.
Add the cinnamon stick, cardamom pods, and cloves to the oil and sauté for 1-2 minutes until fragrant.
Add the sliced onions to the pot and cook until golden brown and caramelized, about 10 minutes.
Stir in the chopped tomatoes and cook until they are soft and fully incorporated into the mixture.
Add the marinated lamb along with all the yoghurt mixture to the pot. Stir well to combine with the onion and tomato base.
Cook the lamb on medium heat for about 10 minutes, stirring occasionally, until the spices are fragrant and the mixture thickens slightly.
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.
Taste and adjust the seasoning if needed.
Garnish the dish with fresh cilantro leaves before serving.
Serve hot with steamed basmati rice or warm naan bread.
Nutrition Facts
Calories |
3718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.0 g | 362% | |
| Saturated Fat | 111.5 g | 558% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 4515 mg | 196% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 32.1 g | ||
| Protein | 218.4 g | 437% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 717 mg | 55% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 4587 mg | 98% | |
*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.
