Lamb in Yoghurt Curry is one of those recipes that feels both simple and special at the same time. The yogurt is reduced to concentrate its tangy creaminess, which then wraps around the lamb as it cooks low and slow. Blanching the meat first might seem like an extra step, but it really cleans up the flavor and gives you a clearer, more refined curry.
The addition of saffron and whole spices like cloves and cardamom brings a gentle warmth without overwhelming heat. I always keep a little bowl of saffron near the stove because it reminds me to use it sparingly but often. This dish is not heavy or complicated, just honest cooking with good technique and a handful of pantry staples that come together beautifully.
About the Recipe
This recipe relies on a few smart moves that make a real difference. Whisking the yogurt with water and reducing it gives you a stable base that will not curdle when you add it to the hot pan. Blanching the lamb removes impurities and any strong gamey notes, so the final curry tastes cleaner and more refined. The spices are gentle here, letting the yogurt and lamb shine without masking their natural flavors.
Because you cook everything in one pan after blanching, cleanup stays manageable. It is the kind of recipe that rewards patience without asking for advanced skills or hard to find ingredients.
Why you will love this recipe
The yogurt base is silky and tangy, and it clings to each piece of lamb as the curry simmers. Blanching the meat first means you skip the usual grey foam and murky broth, which keeps the sauce light and appealing. The saffron adds a subtle floral note, while the cardamom and cloves give warmth without making things too spicy. Ghee brings a nutty richness that butter alone cannot quite match.
I like how the recipe builds flavor in stages rather than dumping everything in at once, which gives you better control over texture and taste. The garnish of fresh coriander at the end brightens the whole dish and adds a pop of color that makes it look as good as it tastes.
Cooking Tips
When you blanch the lamb, do not skip the cold water rinse. It helps firm up the meat and washes away any remaining scum. Use a heavy bottomed pan for the main cooking so the ghee heats evenly and nothing sticks to the base. Stir the yogurt mixture occasionally as it reduces to prevent scorching on the bottom.
If your yogurt is very thick, you might need a splash more water to get the right consistency. Cook on moderate heat once you add the spices and lamb, because high heat can split the yogurt and make the sauce grainy instead of smooth.
Serving and Storing Suggestions
This recipe serves about four people and takes roughly one hour from start to finish, including prep and blanching time. Serve the curry hot alongside steamed basmati rice, naan, or roti to soak up the sauce. If you have leftovers, let the curry cool completely before transferring it to an airtight container. It keeps well in the fridge for up to three days, and the flavors often deepen overnight. Reheat gently on the stovetop with a tablespoon or two of water to loosen the sauce if it has thickened too much.
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Lamb in Yoghurt Curry
Ingredients
- 500 gms Leg of Lamb (chopped)
- 1 1/2 litres Water (1 1/4 cup)
- 1/2 cup Yogurt
- 1/2 cup Ghee
- 1/3 cup Pureed Onion
- 1/2 tsp Garlic Paste
- 1/4 tsp Turmeric Powder
- 3/4 tsp Coriander Powder
- 2 Cloves
- 4 Cardamoms
- 1/8 tsp Black Pepper Powder
- 1/8 tsp Saffron Strands
- 1 to 2 tbsp Coriander Leaves (chopped)
- Salt as per taste
Instructions
- Add a cup of water to the yogurt and whisk well till smooth.
- Add 1/4 cup of water and whisk again.
- Pour this into a pan and cook till it is reduced to half.
- Keep aside.
- Pour the 1 1/2 litres of water into a deep pan and bring to a boil.
- Add the chopped lamb pieces and allow it to boil again.
- Blanch for 2 minutes and drain the water.
- Remove and cool the lamb pieces.
- Wash them under cold running water and transfer to a pan.
- Place the pan over moderate flame.
- Add ghee, pureed onion, garlic, cloves, cardamom, saffron strands, salt, yogurt, turmeric powder, coriander powder and mix well.
- Cook till the ghee separates and floats to the top.
- Add little more water and sprinkle pepper powder.
- Stir well.
- Garnish with coriander leaves.
- Serve hot.
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Frequently Asked Questions
Can I use bone in lamb instead of boneless pieces?
Yes, bone in lamb works well and adds extra flavor to the curry. Just increase the cooking time by about fifteen to twenty minutes so the meat becomes tender.
What can I substitute for ghee if I do not have any?
You can use clarified butter or a neutral oil like sunflower or vegetable oil. The flavor will be slightly different, but the curry will still turn out good.
My yogurt sometimes curdles when I cook with it. How do I prevent that?
Whisking the yogurt with water and reducing it first stabilizes it. Also, cook on moderate heat and stir gently to keep the temperature even.
Can I make this curry in advance?
Surely. The curry actually tastes better the next day as the spices meld together. Store it covered in the fridge and reheat gently before serving.
Is this recipe very spicy?
No, it is quite mild. The black pepper adds a gentle kick, but there is no chili or hot spices. You can add red chili powder if you prefer more heat.
Note: image is for illustration purposes only and not that of the actual recipe.
