Lamb Curry with Yoghurt (Dahi Lamb)

Ready in 1 hour

Try this Lamb Curry with Yoghurt (Dahi Lamb) recipe, or contribute your own. "Meats" and "Indian" are two of the tags cooks chose for Lamb Curry with Yoghurt (Dahi Lamb).

"I was looking for something to do with Lamb and Cardamom seeds and found this. It was my first time making Indian and it was very good! I added shallots since i didn't have enough onions and some nonfat sour cream as i didn't have all the yogurt called for. My only complaint, which is the same when eating at a restaurant, is all the fat that floats at the top. I strained it off and didn't miss it at all. Too bad I can't do that at the restaurant! "

- fts003

Top-ranked recipe named "Lamb Curry with Yoghurt (Dahi Lamb)"

4 avg, 3 review(s) 100% would make again

Ingredients

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600 ml Boling water
2 Onions; roughly chopped
1 ts Chilli powder
1 kg Lamb; trimmed and cubed
1/2 ts Fennel seeds
25 g Fresh ginger; chopped
1 ts Ground cumin
6 Curry leaves
4 tb Vegetable oil
2 Cloves garlic; chopped
Cardamom seeds; from 2 pods
Leaves from 2 sprigs of
1 tb Ground coriander
1 ts Turmeric
1 Green chilli; chopped
150 ml Yoghurt (plain)
1 2.5-cm stick cinnamon
Coriander
3 Cloves

Original recipe makes 4

Servings  

Preparation

1. Heat half the oil in a pan, add half the onion, the ginger, garlic, green chilli, cardamom seeds, cinnamon, cloves, fennel seeds, ground coriander, cumin, half the coriander leaves, the turmeric and chilli and fry gently, stirring, for 10 minutes. 2.Take the pan off the heat and stir in the yoghurt. Mix well and set aside. 3.Chop the remaining onion finely and fry in the remaining oil until golden. Add the cubed meat and fry for about 15 minutes, stirring occasionally. 4. Stir in the spiced yoghurt and cook gently for 8-10 minutes stirring. 5. Pour on the boiling water, turn down the heat and cook, covered for about 1 hour or until the meat is tender. Cook uncovered if a thicker sauce is required and stir frequently. 6. Sprinkle on the curry leaves and remaining coriander leaves and add salt to taste. Compiled by Imran C. Posted to sdm-marked - Prodigys Recipe Exchange Newsletter by "I. Chaudhary" on Nov 15, 1997

Calories Per Serving: 1817 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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The recipe was very good but took forever to make. So be prepared if you want to try this. On a side note the recipe has metric stuff in the english units. Please revise the recipe to correct this.
jmschaub 2 years ago
I was looking for something to do with Lamb and Cardamom seeds and found this. It was my first time making Indian and it was very good! I added shallots since i didn't have enough onions and some nonfat sour cream as i didn't have all the yogurt called for. My only complaint, which is the same when eating at a restaurant, is all the fat that floats at the top. I strained it off and didn't miss it at all. Too bad I can't do that at the restaurant!
fts003 3 years ago
a good version of an Indian standard
chef99 9 years ago
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