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

you can easily make this with chicken as well. courtesy of the NY Times.

Ingredients Nutrition

Directions

  1. Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high.
  2. Add onions, garlic and a large pinch of salt.
  3. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes.
  4. Stir in spices, and cook another minute or so.
  5. Add lamb or chicken, and stir.
  6. In a bowl, whisk yogurt with cornstarch until smooth.
  7. Stir it into mixture; if using chicken, add 1/3 cup water.
  8. Bring to a gentle simmer over medium heat, then cover and turn heat to low.
  9. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender.
  10. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.

Reviews

(3)
Most Helpful

I can't say I enjoyed this as much as the others. I found that it dried out my otherwise juicy cut of lamb leg to the point where I couldn't even taste lamb anymore. It was definitely different, and I'm glad I tried it.

mommymakeit4u November 15, 2008

This was most wonderful. The meat was so tender and tasty. I doubled the garam masala and also added a handful of curry leaves to the spices and fried them together. it added a lovely fragrance and i also used flaked almonds before browning the lamb in the last few minutes. This added an extra crunch. definitely a recipe that will be used regularly.

preeya January 05, 2005

Chia, this is another very good recipe for Lamb. We really enjoyed it. All the spices blend so good together with the yogurt making a delicious sauce for the lamb. I didn't make the rice as we watch our carbs. I will have to try this with chicken. Thank you Chia.

Barb Gertz December 06, 2004

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