Curried Lamb with Yogurt

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

Serve with rice, chutney and chappatis. Do other EastIndian dishes if you wish Like a nice lentil dish. Make the day ahead and reheat. Freezes well too

Ingredients Nutrition


  1. Combine all the spices, mix well.
  2. Toss with the onion and the lamb.
  3. Place all the ingredients except the yogurt into a large skillet and simmer covered for apprx 1 1/2 hours or until the lamb is tender, add a bit more water if necessary.
  4. Stir in the yogurt.
  5. Serve.


Most Helpful

We had no kids at home, so Russell cooked this for dinner last night. It was a simple, yummy curry, the lamb was melt-in-your-mouth, and we'll make this again. The mustard powder seemed an unusual addition, but it worked well. Thanks Bergy!

JustJanS January 04, 2003

Just plain delicious! I cut the lamb into kabobs, used nonfat in place of lowfat yougurt, combined it with the other ingredients (minus the water), threw in some additional fresh garlic (I'm a garlic freak), marinated overnight, then barbequed. Ohmygawd.

Mugsiewugsie October 18, 2007

I was looking for a lamb dish that I often order at an Indian restaurant, and all I could remember was that the "stew" had yogurt in it. This was it almost exactly, I think the one I get has some tomato as well, but this was simply fabulous. Thank you. I didn't change a thing except for having to use ground ginger.

personalchef May 17, 2006

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