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.
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Recipe Information
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
Instructions
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.
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.
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.
Add the minced garlic and grated ginger to the pot. Cook for 1-2 minutes until fragrant.
Take the marinated lamb out of the refrigerator. Add the lamb and marinade to the pot, stirring well to combine.
Cook the lamb on medium heat, stirring occasionally, until it starts to brown and the yogurt begins to release oil, about 10-15 minutes.
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.
Once cooked, stir in the lemon juice to balance the flavors. Remove from heat.
Garnish the lamb with fresh cilantro before serving.
Serve hot with basmati rice or naan on the side for a complete meal.
Nutrition Facts
Calories |
804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 23.3 g | 117% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 714 mg | 31% | |
| Total Carbohydrate | 10.5 g | 4% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 5.5 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 205 mg | 16% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 1030 mg | 22% | |
*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.
