Lamb in Indian Spices and Yoghurt

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“I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get.”
2hrs 25mins

Ingredients Nutrition


  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.

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