Thursday, September 20, 2012

Lamb Yogurt Curry

Choices are there practically on practically everything in life. It all depends which is our choice. I know. Sometimes it is a tough and rough call which is a better or best option, I guess we then take calculated risk or trust our gut-feelings. Aha! Supposedly somethings are easier said than done, I know I am making it sound so easy. Perhaps it is when food is a concern and if we don't actually fuss over what should be the next meal. Okay, it is like this. It is between chicken (Yellow Chicken Curry), seafood I guess is pretty much loaded with cholesterol (Spicy Crab Parathal), except maybe fish (Green Fish Curry), mutton can be called upon every once a while (Mutton Ball Soup & Indian Mutton Curry), whereas pure vegetarian dishes should be regarded as safe (Spicy Chickpea Long Beans, Stir Fried Carrot Coconut & Stir Fried Cumin Spinach & Yogurt Rasam).

How about lamb then (Lamb Burger & Lamb Kofta Curry)? You tell me please? Take your time, no hurry while I get going to this lamb recipe. Generally, an Indian style curry must be thick and spicy alright, Lamb Yogurt Curry (Mutton In Yogurt Mint Gravy, Moor Kolumbu/Yogurt Curry & Cucumber Yogurt Salad) is truly as I have said. The role play of different spices for the thick curry and with tender lamb pieces. Oh, of course, yogurt seem getting strong in my natural, creamy and healthy department. See you guys soon! Take care.

400g lamb - cubed or cut into bite sizes
2 tbsp butter or margarine
2 medium size potatoes - cut into medium size cubes
2 tbsp yogurt 
Spices - 2 bay leaves, 2 sticks cinnamon, 3 cloves and 1 star anise
Coriander leaves for garnishing
Salt to taste

Curry Paste
2 tbsp plain chilli powder (or as per taste)
1/2 tbsp coriander powder
1 tsp cumin powder
1 tsp fennel powder
1 tsp crushed black pepper
1 tsp turmeric powder
1 tbsp blended/pounded onion
1 1/2 tsp blended/pounded ginger
1 tsp blended/pounded garlic
When butter is heated, fry the curry paste until aromatic and oil splits.
Add spices and stir in (1 or 2 mins)
Add lamb and salt for taste.
Keep stirring, about 2-3 mins to coat lamb over the curry paste.
Pour enough water and continue simmering until lamb is half cooked.
Add potatoes, stir and cook until lamb and potatoes becomes soft and tender.
Off the heat and tip in in yogurt and coriander leaves.
Gently stir and off the heat. 

Kindly Bookmark and Share it:


  1. I don't know what is it with technology? When I published my post in the morning I saw your update, then when I came back after finishing up with my breakfast it disappeared, your blog wasn't showing in my blogroll. I have to go in the google profile to check it and here it was, sometimes I feel blogger is not reliable.

    Anyways, you published the recipe at the right time, Every thursday I stress out, what would I make for friday night. I don't care what day is it but my daughter and husband want something special. your yogurt lamb curry fits into my menu.

  2. the colour of the curry looks perfect!!!

  3. I can't give up lamb either:D Hehehe

  4. curry lamb.. I feel hot after eating lamb..
    need to cool down .. :)

  5. Lamb curry with rice = perfect combo for my dinner tonight! =)

  6. the curry look's really tempting ms.nava i want some plsssss....

    have a good day ahead :)

  7. wow yorgort didnt try it before >.<

  8. Yum! I usually cook my curry with yogurt too because it's healthier than santan. :)

  9. Love yogurt based curries -- its so creamy and yummy!

  10. Looks very tempting! the colour!

  11. This looks so yumm and mouthwatering...finger licking good...Great recipe:)


Related Posts Plugin for WordPress, Blogger...