Quick & Easy

Braised lamb and yoghurt

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.
Braised lamb and yogurt
1H 35M



1.Blend or process onion, ginger, garlic, seeds and juice until well combined. Combine blended mixture and lamb in medium bowl until lamb is well coated. Cover; refrigerate 3 hours or overnight.
2.Heat butter in large saucepan; stir in cayenne, turmeric and garam masala over medium heat 1 minute.
3.Stir in yoghurt, then lamb mixture; cook, stirring, over high heat until lamb is well browned. Stir in combined cream and the water; bring to the boil. Reduce heat; simmer, uncovered, about 1 hour or until lamb is tender. Stir in chickpeas and tomato.
4.Stir in blended flour and the extra water; stir over high heat until sauce boils and thickens. Stir in parsley; serve with lime wedges, if desired.

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