Lamb Yogurt Curry

If we were told to give up eating lamb, our life will collapse.  We can't resist eating lamb and we will not even bother trying to. Every fortnight, somehow a mutton or lamb dish will be missed though my other half will put on a small drama, advising me that I should cut down on cooking mutton or lamb. I can understand why he feels that way because red meat contains high cholesterol.  My logic is that we are not eating lamb  everyday or alternate days, so what's the big deal.  I feel we should not try so hard, giving  up eating what we enjoy as long as we don't overdo it. But you know what, when the lamb curry hits the table, he will quietly dig in and there goes his advice out of the window. 

Anyway, I know him too well, so I still go ahead, either mutton or lamb. If I can wake up early and get to the market, than mutton will be the choice.  If not, on the way back from work, I will buy lamb from the hypermarket and any other ingredients needed for the lamb curry.  I like to explore and come up with a new style of cooking because we don't want to get bored eating the same type of lamb curry every alternate weeks.

This lamb curry is for those of you who love a spicy and thick curry with a natural tangy taste, the effects of adding yogurt. If you have any balance, store in the fridge because the curry will be even more delicious as the meat would have soaked up the gravy by the next day.  

Ingredients

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 for taste

Curry Paste

3 tbsp plain chili powder (or as per taste)

1 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

Method

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 heat and drop in yogurt and coriander leaves.

Gently stir to dilute yogurt. 

The curry is done.

Related articles

• Indian Mutton Curry
• Lamb Satay (Sate Kambing)
• Yellow Chicken Curry

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