Yogurt Lamb Curry Recipe
A non-veg Indian recipe with lamb, onions - ground to paste, garlic - ground to paste. Ready in 1h 10m, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes
lamb(500 grams)kashmiri dry red chillies(5)water - as required - 2
Then drain from water and grind into a paste
onions - ground to paste(2)garlic - ground to paste(2 teaspoon)water - as required - 3
Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker
lamb(500 grams)cumin seeds (jeera)(1 teaspoon)salt - to taste - 4
In a wide deep bottom pan heat ghee
ghee(4 tablespoon) - 5
Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil
cardamom (elaichi) pods/seeds(4)black cardamom (badi elaichi)(4)inch cinnamon stick (dalchini)(2)cloves (laung)(4)cumin seeds (jeera)(1 teaspoon) - 6
Then add onion paste and sauté until the paste turns golden brown
onions - ground to paste(2)garlic - ground to paste(2 teaspoon) - 7
Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute
garlic - ground to paste(2 teaspoon)-/2 dry ginger powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Add ground red chilies paste and cook for a minute
onions - ground to paste(2)garlic - ground to paste(2 teaspoon) - 9
Add cooked lamb pieces without the water and sauté for 3 to 4 minutes
lamb(500 grams)water - as required - 10
Whisk yogurt well, add that to the curry, and give it a stir
- 11
If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender
lamb(500 grams)salt - to tastewater - as required - 12
Finally sprinkle garam masala, dried mint leaves, mix and serve hot
garam masala powder(1 teaspoon)mint leaves (pudina) - dry(1 tablespoon) - 13
Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal
lamb(500 grams)garlic - ground to paste(2 teaspoon)
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Yogurt Lamb Curry Recipe
A non-veg Indian recipe with lamb, onions - ground to paste, garlic - ground to paste. Ready in 1h 10m, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
13 steps- 1
To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes
lamb(500 grams)kashmiri dry red chillies(5)water - as required - 2
Then drain from water and grind into a paste
onions - ground to paste(2)garlic - ground to paste(2 teaspoon)water - as required - 3
Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker
lamb(500 grams)cumin seeds (jeera)(1 teaspoon)salt - to taste - 4
In a wide deep bottom pan heat ghee
ghee(4 tablespoon) - 5
Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil
cardamom (elaichi) pods/seeds(4)black cardamom (badi elaichi)(4)inch cinnamon stick (dalchini)(2)cloves (laung)(4)cumin seeds (jeera)(1 teaspoon) - 6
Then add onion paste and sauté until the paste turns golden brown
onions - ground to paste(2)garlic - ground to paste(2 teaspoon) - 7
Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute
garlic - ground to paste(2 teaspoon)-/2 dry ginger powder(1 teaspoon)garam masala powder(1 teaspoon) - 8
Add ground red chilies paste and cook for a minute
onions - ground to paste(2)garlic - ground to paste(2 teaspoon) - 9
Add cooked lamb pieces without the water and sauté for 3 to 4 minutes
lamb(500 grams)water - as required - 10
Whisk yogurt well, add that to the curry, and give it a stir
- 11
If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender
lamb(500 grams)salt - to tastewater - as required - 12
Finally sprinkle garam masala, dried mint leaves, mix and serve hot
garam masala powder(1 teaspoon)mint leaves (pudina) - dry(1 tablespoon) - 13
Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal
lamb(500 grams)garlic - ground to paste(2 teaspoon)
Rate this recipe
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