Total Time
Prep 0 mins
Cook 0 mins

We don't have lamb for dinner very often - usually when we do, it's a traditional leg of lamb when my mother is visiting. This, however, is a nice, simple, and easily-made variation for when you find less expensive cuts of lamb.

Ingredients Nutrition


  1. Soak onion in water until soft about 5 minutes.
  2. Heat oil in large skillet over medium high heat, and add the onion and saute until golden about 4 minutes.
  3. Reduce heat to low, then add coriander, cumin, cardamom, ginger, tumeric, garlic powder, freshly ground black pepper, and ground red pepper (cayenne), and stir 1 minute.
  4. Add the cubed lamb meat to skillet, then increase the temperature to medium-high and cook, stirring frequently, until meat is evenly browned, about 10 to 15 minutes.
  5. Add stock and salt, reduce temperature to medium, cover, and simmer until meat is tender, about 20 minutes.
  6. Uncover and simmer an additional approx 20 minutes until the sauce is thickened to desired consistency.
  7. Stir in yogurt and lemon juice and serve immediately over cooked rice.


Most Helpful

Excellent! My husband and I thought it was very tasty (and he is normally not a fan of lamb.) We have had it twice, once with rice and once with rotini pasta, and the sauce is perfect for the rotini. I used non-fat plain yogurt and it worked fine. Definitely a keeper!

Katharina March 02, 2002

I followed the recipe ingredients closely, but used 1 whole fresh diced onion instead of re-hydrating dried onions. After browning, I put it in the crock pot on low for about 4 hours, as I had to go shopping, and when I got back I turned it up to high for another hour. When it was boiling well, I thickened the sauce with 2 Tbsp. cornstarch in a small amount of water, stirred that in, then added the yogurt and lemon juice. I can tell you that the meat was just as tender as it could get without falling apart, and oh so tasty. This seems like a long ingredient list, but it really went together quickly in spite of that. It took more time to chop the meat up than anything else really. This is a keeper! Loved it.

Cook In Southwest March 11, 2016

Wonderful flavor and it smelled sooooo good while simmering. I made this using fresh onions and garlic, but made no other changes. I garnished with some chopped fresh cilantro. Delicious! Thanx for posting.

*Parsley* December 21, 2009

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