A rich, creamy Indian dish that combines tender lamb pieces with aromatic spices and smooth yogurt sauce. This recipe offers the perfect balance of heat from chillies, warmth from garam masala, and subtle sweetness from brown sugar. The saffron adds a luxurious touch, making it perfect for special occasions.
About the Recipe
This recipe turns simple ingredients into something special. The lamb cooks until it’s tender and juicy, while the yogurt sauce becomes rich and creamy. It’s easier than you might think – if you can stir a pot, you can make this dish. The almond paste adds richness, while saffron brings a touch of luxury. It’s the kind of dish that’ll make everyone think you spent hours in the kitchen.
Why You’ll Love This Recipe
You’ll love how the meat becomes tender and flavorful. The sauce is the perfect balance of spicy and creamy, and it’s not too complicated to make. The ingredients are easy to find in most grocery stores. Plus, you can adjust the spiciness to your taste. The leftovers taste even better the next day, as the flavors develop more deeply overnight.
Masala Lamb in Yogurt Sauce
Cooking Tips
– Bring lamb to room temperature before cooking
– Don’t rush the onion cooking process – golden onions give the best flavor
– Stir the yogurt mixture gently to prevent curdling
– Keep the heat low when adding yogurt
– Pat the lamb dry before cooking for better browning
Serving and Storing Suggestions
Serves 4 people. Total prep and cooking time: 45 minutes. Serve hot with naan bread or rice. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Similar Recipes
- 1. Butter Chicken
- 2. Rogan Josh
- 3. Korma
- 4. Yogurt Marinated Lamb Chops
Masala Lamb in Yogurt Sauce
Ingredients
- 250 gms Lamb (cubed, boneless)
- 1/4 cup Ghee
- 2 tsp Ginger Garlic Paste
- Salt as per taste
For the Masala:
- 1/3 cup Onion (sliced)
- 1/2 tsp Red Chilli Powder
- 1 tsp Garam Masala Powder
- 1/2 tbsp Brown Sugar (dissolved in 1 tblsp water)
- 3 Green Chillies (finely chopped)
- 1 tbsp Almond Paste
- 1 1/2 cups Hung Curd
- 1/2 tbsp Coriander Leaves
- 1/4 tsp Saffron Strands (dissolved in 2 tblsp hot water)
Instructions
- Heat half the ghee in a pan over moderate flame.
- Add the ginger garlic paste and cook for 1 to 2 minutes.
- Add the lamb pieces and salt to taste.
- Stir well and add enough water. Simmer for a few minutes and keep aside.
- Heat the remaining ghee in a different frying pan.
- Saute the onions till golden.
- Add red chilli powder, garam masala powder, brown sugar, green chillies and almond paste.
- Add 1/4 cup of water and cook till water dries up completely.
- Add the lamb pieces and stir well.
- Now add the yogurt and coriander leaves.
- Mix well and add saffron.
- Simmer for 3 to 4 minutes.
- Serve hot.
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Frequently Asked Questions
Can I use Greek yogurt instead of hung curd?
Yes. Greek yogurt works great as it’s already thick. Just make sure it’s full-fat for the best results and creamiest sauce.
How can I make this recipe less spicy?
You can reduce the green chillies and red chilli powder amounts. Start with half the amount and adjust to your taste.
Can I make this dish ahead of time?
The flavors actually get better overnight. Make it a day ahead and reheat gently before serving. Add a splash of water if needed.
