Yogurt Lamb Curry Recipe
Introduction
Lamb is a beloved staple in Kashmiri cuisine, often gracing the royal feast known as Wazwan, a traditional multi-course meal featuring an exquisite array of lamb-based dishes. This Yogurt Lamb Curry is a flavorful homage to Kashmiri culinary traditions, though it offers a modern twist. While authentic Kashmiri curries use mawal flowers, this recipe adapts to ingredients readily available in most kitchens. With a base of aromatic spices, creamy yogurt, and tender lamb, this dish is a hearty celebration of Indian cuisine, perfect for a comforting lunch.
Recipe Details
| Feature | Details |
|---|---|
| Cuisine | Indian |
| Course | Lunch |
| Diet | Non-Vegetarian |
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Total Time | 70 minutes |
| Servings | 4 |
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Lamb | 500 grams |
| Onions, ground to paste | 2 |
| Garlic, ground to paste | 2 teaspoons |
| Dry ginger powder | 1 ½ teaspoons |
| Cardamom (Elaichi) pods/seeds | 4 |
| Black cardamom (Badi Elaichi) | 4 |
| Cinnamon stick (Dalchini) | 2 inches |
| Cloves (Laung) | 4 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Curd (Yogurt), whisked | 1 cup |
| Kashmiri dry red chilies | 5 |
| Ghee | 4 tablespoons |
| Salt | To taste |
| Water | As required |
| Mint leaves (Pudina), dried | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28 g |
| Carbohydrates | 12 g |
| Fat | 30 g |
| Saturated Fat | 14 g |
| Fiber | 2 g |
| Sodium | 380 mg |
| Iron | 3.5 mg |
Instructions
-
Prepare the Chili Paste
- Soak the Kashmiri red chilies in water for approximately 30 minutes. Once softened, drain the chilies and grind them into a smooth paste. Set aside.
-
Cook the Lamb
- In a pressure cooker, add the lamb, a pinch of salt, and 1 teaspoon of cumin seeds. Pressure cook for one whistle. Allow the pressure to release naturally and set the lamb aside. Reserve the cooking liquid.
-
Sauté the Spices
- Heat ghee in a large, deep-bottomed pan over medium heat. Once hot, add cumin seeds, green cardamom, black cardamom, cinnamon stick, and cloves. Sauté until the spices release their aromatic flavors.
-
Cook the Onion Paste
- Add the onion paste to the pan and sauté until golden brown. Stir frequently to avoid burning.
-
Incorporate Garlic and Ginger
- Mix in the minced garlic and dry ginger powder. (If preferred, you can use freshly grated ginger in place of dry ginger powder.) Cook for about 1 minute until fragrant.
-
Add the Chili Paste
- Stir in the prepared red chili paste and cook for another minute to let the flavors meld.
-
Combine the Lamb and Yogurt
- Add the cooked lamb pieces to the pan (reserve the cooking liquid for later) and sauté for 3–4 minutes. Gradually whisk in the yogurt, stirring continuously to prevent curdling.
-
Adjust Consistency
- If the curry appears too thick, add about ¼ cup of the reserved cooking liquid or water. Season with salt to taste. Cover the pan and simmer the lamb on low heat until it becomes tender and the flavors are well-developed.
-
Finish with Spices and Herbs
- Sprinkle garam masala powder and dried mint leaves over the curry. Mix well to combine.
-
Serve and Enjoy
- Your Yogurt Lamb Curry is ready to be served! Pair it with steamed rice, whole wheat lachha parathas, or soft garlic naan for a meal that’s both comforting and indulgent.
Serving Suggestions
- For a balanced meal, serve the curry alongside a simple cucumber and mint raita, fresh salad, and pickled onions.
- Complement the meal with a traditional Indian dessert like phirni or kheer for a festive finish.
This Yogurt Lamb Curry is an irresistible dish that brings together the richness of Indian spices and the creamy tang of yogurt, offering a taste of Kashmiri-inspired cuisine in every bite.
