Yogurt Lamb Curry Recipe

Jyothi Rajesh

March 8, 2025

11493 Ratings

Time:Prep: 10 M|Cook: 1h 0m|Total: 1h 10min

Makes:4 Servings

Meal:Lunch

Cuisine:Indian

Lamb is the most popular meat used in Kashmiri cuisine. Wazwan, a royal feast, which is a multi-course meal spread consists mostly non vegetarian dishes. Most of the dishes are lamb based dishes, chicken is used too. It’s a feast fit for kings and consists of an array of about more than 30-course banquet. Rogan gosh, goshtaba, saffron pulao, kahwa, phirnee being some of the most popular dishes. In Kashmiri cuisine curd is used in most of the dishes, be it for gravy or in marinating. A range of aromatic spices, dry fruits, ghee, saffron, Kashmiri red chilies are used in cooking. This yogurt lamb curry is not really an authentic Kashmiri curry, because traditionally mawal flowers are used in the curry. Since I do not have access to mawal flowers I modified the recipe according to my conveniences.

Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal.

If you like this recipe, you can also try other Mutton recipes such as

Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal.

If you like this recipe, you can also try other Mutton recipes such as

Ingredients

500 Lamb

2 Onions, ground to paste

2 Garlic, ground to paste

1-1/2 Dry ginger powder

4 Cardamom (Elaichi) Pods/Seeds

2 Cinnamon Stick (Dalchini)

4 Cloves (Laung)

1 Cumin seeds (Jeera)

1 Garam masala powder

1 Curd (Dahi / Yogurt)

5 Kashmiri dry red chillies

4 Ghee

Salt, to taste

Water, as required

1 Mint Leaves (Pudina), dry

Instructions for Yogurt Lamb Curry Recipe

To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes. Then drain from water and grind into a paste.

Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker.

In a wide deep bottom pan heat ghee. Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil. Then add onion paste and sauté until the paste turns golden brown.

Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute. Add ground red chilies paste and cook for a minute.

Add cooked lamb pieces without the water and sauté for 3 to 4 minutes. Whisk yogurt well, add that to the curry, and give it a stir.

If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender.

Finally sprinkle garam masala, dried mint leaves, mix and serve hot.

Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal.