Lamb Curry With Yoghurt (Dahi Lamb) Recipe
Servings: 4
Ingredients
- 4 Tbsp. Oil
- 2 x Onions, roughly minced
- 25 gm Fresh ginger, minced
- 2 x Cloves garlic, minced
- 1 x Green chilli, minced Cardamom seeds from 2 pods
- 2 1/2 x Cm cinnamon stick
- 3 x Cloves
- 1/2 tsp Fennel seeds
- 1 Tbsp. Grnd coriander
- 1 tsp Grnd cumin Leaves from 2 sprigs of Coriander
- 1 tsp Turmeric
- 1 tsp Chilli pwdr
- 150 ml Lowfat yoghurt (plain)
- 1 kg Lamb, trimmed and cubed
- 600 ml Boling water
- 6 x Curry leaves
Directions
- 1. Heat half the oil in a pan, add in half the onion, the ginger, garlic, green chilli, cardamom seeds, cinnamon, cloves, fennel seeds, grnd coriander, cumin, half the coriander leaves, the turmeric and chilli and fry gently, stirring, for 10 min.
- 2.Take the pan off the heat and stir in the lowfat yoghurt. Mix well and set aside.
- 3.Chop the remaining onion finely and fry in the remaining oil till golden brown. Add in the cubed meat and fry for about 15 min, stirring occasionally.
- 4. Stir in the spiced lowfat yoghurt and cook gently for 8-10 min stirring.
- 5. Pour on the boiling water, turn down the heat and cook, covered for about 1 hour or possibly till 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 in salt to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 310g | |
| Recipe makes 4 servings | |
| Calories 647 | |
| Calories from Fat 457 | 71% |
| Total Fat 51.05g | 64% |
| Saturated Fat 17.27g | 69% |
| Trans Fat 0.35g | |
| Cholesterol 138mg | 46% |
| Sodium 143mg | 6% |
| Potassium 704mg | 20% |
| Total Carbs 10.67g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.52g | 3% |
| Protein 36.0g | 58% |
