Braised lamb with yoghurt

Recipe from: 7/1/2002 12:00:00 AM
Ingredients 17
Servings 8


  • 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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.