This Yoghurt Marinated Lamb Curry delivers on a whole lot of comforting winter flavours. Add a few beers, get some piping hot naan breads delivered and you have pulled together a feast with a bit of pre-planning but not that much effort.

The recipe a super easy and great option for a midweek get together when using shop bought premix curry powder mix or paste of your choice.

Yoghurt Marinated Lamb Curry

Marinating the meat in yoghurt ensures the most tender results but also tones down the heat of the flavourful curry and delivers a rich mild curry. If you want a bit more heat, using a spicier curry mix than usual. The other alternative is to serve the curry with a spicy chutney on the side or even some fresh chopped green chilies that each person can add to taste.

Yoghurt Marinated Lamb Curry

Top the curry with some toasted almond flakes for a bit of crunch and serve with loads of hot naan bread to mop up the delicious sauce. If you do not want bones in the dish, use about 1kg of lamb shoulder cut into chunks and reduce the yoghurt to one cup.

Yoghurt Marinated Lamb Curry

I hope you enjoy this recipe for Yoghurt Marinated Lamb Curry and if you’ve made it, do share it with me by tagging and following @heinstirred on Instagram. It is always a treat to see the recipes made and enjoyed.

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Yoghurt Marinated Lamb Curry

Yoghurt Marinated Lamb Curry

A comforting winter curry and the yoghurt ensures the lamb is meltingly tender
Prep Time 15 minutes
Cook Time 1 hour
Marinate 6 hours
Course Main Course
Cuisine Asian
Servings 6
Calories 500 kcal

Ingredients
  

  • 1 ½ kg stewing lamb bone in
  • 1 ½ cups full fat yoghurt
  • 4 tbsp curry spice mix
  • 2 onions finely chopped
  • 2 cloves of garlic mashed
  • oil for frying
  • 1 tin chopped tomatoes
  • 1 tbsp sugar
  • 1 tsp salt

Instructions
 

  • Mix the yoghurt, spices in a large bowl
  • Add the lamb pieces and mix well to ensure the lamb is coated
  • Cover and place in the fridge for at least 6 hours but preferably overnight
  • Preheat the oven to 170 degrees C
  • In a large ovenproof casserole with lid, gently fry the onions and garlic until soft and transparent
  • Add the lamb and marinade, give it a good stir and turn up the heat
  • Add the tomatoes, sugar, salt and mix
  • Place the lid on the dish and cook in the oven for 1 hour
  • Remove the lid and cook the curry for another hour
  • Check the seasoning and serve with naan breads, roti, steamed rice and some spicy chutney for extra heat
Keyword curry, lamb

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