Lamb in Indian Spices and Yoghurt

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get.”
READY IN:
2hrs 25mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
  2. Add the garlic and ginger and cook for 2 minutes more.
  3. Stir in the yoghurt and all the spices.
  4. Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
  5. Add the lamb and stir until it is coated.
  6. Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
  7. Add a little water if the lamb begins to stick.
  8. Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
  9. When the lamb is tender, add the garam masala to the curry and mix through.
  10. Sprinkle with the slivered almonds and chopped cilantro, then serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: