Asian Home Recipe

Spicy Lamb with Yoghurt Recipe

Ingredients :

750 g


1/2 cup

8 cloves

1 tablespoon

2 tablespoons

2 tablespoons

1 tablespoon

1 teaspoon

1 teaspoon

1/2 teaspoon

1/2 teaspoon

1/4 teaspoon

1/4 teaspoon

1/2 teaspoon

4 tablespoons



1/2 teaspoon

1/2 cup


1 1/2 teaspoons

1 teaspoon

2 tablespoons

Lean lamb

Dried red chilies, seeded

Hot water


Finely chopped fresh ginger

Desiccated coconut, toasted

Blanched almonds

Ground coriander

Ground cumin

Poppy seeds

Ground fennel

Ground cardamom

Ground cloves

Ground mace

Ground black pepper

Ghee or oil

Medium onion, finely chopped

Cardamom pods, bruised

Ground turmeric


Ripe tomatoes, peeled and chopped


Garam masala

Chopped fresh coriander leaves

Method :
  • Cut the lamb into large cubes.

  • Soak chilies in the hot water for 5 minutes.

  • Put garlic, ginger, coconut, almonds and chilies together with 2 tablespoons of the soaking water in container or electric blender.

  • Put ground coriander, cumin, poppy seeds and fennel in a small pan and shake over low heat for a few minutes until spices darken slightly in color and give off an aromatic smell.

  • Add to the ingredients in blender.

  • Blend for a few seconds until smooth.

  • Remove from blender container and add the ground cardamom, cloves, mace and pepper.

  • Set aside.

  • Heat ghee in a large heavy saucepan and fry the chopped onion, stirring until onion is golden brown.

  • Add bruised cardamoms, turmeric and the blended spice mixture and fry, stirring until well cooked and the ghee starts to separate from the spices.

  • Add the yoghurt, a spoonful at a time and stir it in.

  • Add tomatoes and salt, stir and fry for a further 5 minutes.

  • Then add the cubed lamb and cook over high heat, stirring and turning meat so that each piece is coated with the spice.

  • Turn heat very low, cover and cook for 1 hour or longer.

  • Lamb should be very tender and liquid almost absorbed.

  • Stir occasionally to ensure that spices don't stick to the base of the pan.

  • Sprinkle with garam masala, replace lid and cook for 5 minutes longer.

  • Serve sprinkled with coriander leaves and accompanied by plain rice or a pilau.


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