Quick & Easy

Braised lamb and yoghurt

A soft and tender braised lamb and yoghurt curry from Australian Women's Weekly.
Braised lamb and yogurt
6
1H 35M

Ingredients

Method

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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