As I was cleaning out the fridge, I found a tub of plain yogurt that had a few days left in it and smelled fine. I felt that my usual lamb curry was in a bit of a rut. This experiment was my attempt to liven it up.

Just to clarify, this is not an improved recipe over the old Lamb Curry (which I just realized was my 2nd post), but a variation on it. Instead of having an entirely onion based curry, yogurt is added to thicken it up. The previous recipe showcases the taste of the lamb. The star of this recipe is the curry – it’s going to be rich, flavorful, and can be eaten on its own without the meat.

If while reading this you get a sense of deja vu, don’t be worried. I referenced the original Lamb Curry recipe and tweaked it here and there.

Let’s check it out!

Ingredients

• 1 1/2 – 2 lbs of Lamb (shoulder or leg cut into 2″ cubes)
• 2 med. Onions (sliced thin)
• 1 – 2 tsp Salt, to taste
• 1/4 cup Canola Oil
• 1 tbsp ground Coriander
• 1 tsp Chili powder, to taste
• 2 tsp Garlic paste
• 2 whole Cloves
• 1 whole black Cardamom
• 1/2 cup plain Yogurt (whipped)
• Cilantro – for garnish

Method

Wash the Lamb. Heat in a pot on medium heat. Once the water evaporates add Onions, Oil, Salt, Coriander, Chili powder, and Garlic.

Stir things about. We need to roast the spices and make sure the meat gets its fair share of the spices. When that happens toss in the Cloves and Cardamom. Pour in 1 – 2 cups of water (depending on how thin of a curry you want), bring to a boil. Cover and reduce heat to low. Cook for 1 1/2 hrs.

Check to see if the meat is done. It should be soft, but not yet melt in your mouth. If not, cover and continue to cook on low. Recheck in 30 minute intervals.

Take out the meat and set aside. Pour in the Yogurt and mix well. The curry will thicken and turn a dark reddish brown. Return the meat to the pot. Add another 1/2 cup to a full cup of water. Bring to a boil then reduce the heat to a low simmer. Cover and cook until the meat becomes melt in your mouth deliciousness – about 20 min.

Garnish with Cilantro. Serve over steamed rice or eat with fresh naan. Enjoy!