Braised lamb with yoghurt

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 17
Servings 1


Serving Change
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 15 ml fresh ginger, grated
  • 30 ml lemon juice
  • 1 green chilli, seeded and chopped
  • 5 ml coriander seeds
  • 5 ml cumin seeds
  • 2 ml cardamom seeds
  • 5 ml black mustard seeds
  • 2,5 kg leg of lamb, cubed
  • 30 g ghee (or butter)
  • 1 ml cayenne pepper
  • 5 ml turmeric
  • 5 ml garam masala
  • 170 ml plain yoghurt
  • 170 ml cream
  • 15 ml flour


Blend the onion, garlic, ginger, lemon juice, chilli and seeds together in a processor until smooth.
Add to the lamb cubes and mix to coat well.
Cover and refrigerate overnight.
Heat the ghee in a large saucepan and add the spices.
Stir over medium heat for one minute.
Increase the heat to high and add the lamb.
Stir to brown.
Add the yoghurt, cream and 170 ml water.
Bring to the boil, then reduce the heat and simmer, uncovered, for about 90 minutes until the meat is tender.
If necessary, mix the flour and 30 ml water together and add to the lamb to thicken.
Season to taste and serve hot on a bed of steamed rice, with vegetables.

Read more on: sauté  |  lamb

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