Curried lamb in yoghurt sauce

  • 50 mins cooking
  • Serves 4
  • Print


Curried lamb in yoghurt sauce
  • 1 tablespoon vegetable oil
  • 1 kilogram boned lamb shoulder, trimmed, coarsely chopped
  • 2 (300g) brown onions, thinly sliced
  • 3 clove garlic, crushed
  • 2.5 centimetre (15g) piece fresh ginger, grated
  • 2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon fennel
  • 1/2 teaspoon turmeric
  • 2 cup (560g) yoghurt
  • 1 tablespoon cornflour
  • 2 tablespoon water
  • 1/2 cup lightly packed fresh coriander leaves


Curried lamb in yoghurt sauce
  • 1
    Heat half the oil in a 6-litre pressure cooker. In batches, cook lamb until browned. Remove from cooker.
  • 2
    Heat remaining oil in cooker. Stir onion, garlic and ginger until onion softens. Add spices and continue stirring until fragrant. Return lamb to cooker with yoghurt; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 25 minutes.
  • 3
    Release pressure using the quick release method; remove lid. Stir in blended cornflour and water; stir until sauce boils and thickens slightly. Season to taste.
  • 4
    Serve curry sprinkled with coriander.


If you have an electric pressure cooker you won't need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer's instructions before using.

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