Yogurt Lamb Curry

Ingredients

• 2 units Onions (peeled and finely sliced)
• 3 units Garlic cloves (crushed)
• 1 kg Lamb shoulder (European) (cut into 2‑3 cm cubes)
• 3 units Plain full‑fat yogurt (about 125 g each)
• 200 g Butter (divided into two equal parts)
• 2 tbsp Spice blend 1 (cumin, coriander, turmeric, garam masala, chili) (added after the onions)
• 2 tbsp Spice blend 2 (cumin, coriander, turmeric, garam masala, chili) (added after 1 hour of cooking)
• 1 tsp Final spice blend (coriander seeds, caraway seeds, etc.) (added at the end of cooking to enhance aroma)
• 1 tbsp Cornstarch (diluted in a little water before being incorporated)
• 300 g Basmati rice (rinsed and cooked in boiling water)

Instructions

1. Prepare the vegetables

   Peel the two onions and slice them very finely. Crush the three garlic cloves.

   Time: PT10M

2. Sauté onions and garlic

   Melt half the butter in the Dutch oven over medium heat, add the onions and crushed garlic. Cook gently until they become translucent and lightly caramelized.

   Time: PT7M

3. Add the first spice blend

   Stir in the 2 tbsp of the first spice blend, mixing well to coat the onions.

   Time: PT1M

4. Incorporate the yogurts

   Pour the three plain yogurts into the pot and mix until a smooth sauce forms.

   Time: PT2M

5. Add the lamb and the remaining butter

   Add the lamb cubes and the remaining butter, cover the pot and let simmer over low heat for about 1 hour. Stir halfway through so the meat absorbs the spices well.

   Time: PT1H

6. Add the second spice blend

   After 1 hour, stir in the 2 tbsp of the second spice blend and continue cooking for an additional 10 minutes.

   Time: PT10M

7. Thicken the sauce

   Dilute the cornstarch in a little cold water, add it to the pot, mix well, cover again and let thicken for 15 minutes.

   Time: PT15M

8. Add the final spice blend

   Sprinkle the 1 tsp of the final spice blend, stir quickly and let rest covered for 5 minutes.

   Time: PT5M

9. Prepare the basmati rice

   Rinse the basmati rice under cold water until the water runs clear, then cook it in a pot of boiling salted water for 12‑15 minutes. Drain.

   Time: PT15M

10. Serve

    Place the basmati rice on plates, generously ladle the creamy lamb curry over it and enjoy immediately.

    Time: PT2M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

3 g

Ingredient Substitutions

• Instead of Onions: shallots
• Instead of Garlic cloves: garlic paste
• Instead of Lamb shoulder (European): leg of lamb
• Instead of Plain full‑fat yogurt: kefir, sour cream
• Instead of Butter: ghee, margarine
• Instead of Spice blend 1 (cumin, coriander, turmeric, garam masala, chili): curry powder
• Instead of Spice blend 2 (cumin, coriander, turmeric, garam masala, chili): curry powder
• Instead of Final spice blend (coriander seeds, caraway seeds, etc.): a little extra garam masala
• Instead of Cornstarch: wheat flour
• Instead of Basmati rice: long‑grain white rice

Equipment Needed

• Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon
• Mixing bowl (optional)
• Spice ramekin (optional)
• Rice pot
• Colander (optional)
• Whisk (optional)

Critical Steps — Do Not Skip

• Sauté onions and garlic until golden
• Simmer the lamb for 1 hour covered
• Thicken the sauce with cornstarch

Chef Tips from the Video

• Use full‑fat yogurt for a richer sauce
• Add a pinch of sugar at the end of cooking to balance the yogurt's acidity
• Sprinkle fresh cilantro just before serving for a touch of freshness

Troubleshooting

Storage

Refrigerator: Store the curry in an airtight container, 3 to 4 days in the fridge.

Freezer: The curry freezes very well, up to 2 months. Thaw in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the lamb cubes in yogurt and half the spices the night before for extra tenderness
• The curry stores perfectly and can be gently reheated over low heat