Curried Lamb with Yogurt

Submitted by Bergy

"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"

 

• Ready In: 1hr 50mins
• Ingredients: 15
• Serves: 4

ingredients

• 2 lbs cubed trimmed leg of lamb (1" cubes)
• 1 large onion, chopped
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon coriander
• 2 teaspoons cumin
• 1 teaspoon garam masala
• 1 teaspoon mustard powder
• 1 teaspoon turmeric
• 1⁄4 teaspoon ground cardamom
• 2 tablespoons fresh lemon juice
• 1 cup water
• salt and pepper
• 1⁄2 cup plain low-fat yogurt

directions

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.

Reviews

[JustJanS]

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!

 

[Mugsiewugsie]

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.

 

[personalchef]

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.