Yoghurt Marinated Lamb Curry

Ingredients

• 1.5 kgstewing lamb, bone in
• 360 ml (1½ cups)full-fat yoghurt
• 4 tbspcurry spice mix
• 2onions, finely chopped
• 2 clovesgarlic, mashed
• for fryingoil
• 1 tinchopped tomatoes
• 1 tbspsugar
• 1 tspsalt

Instructions

1. 1

   Mix the marinade

   In a large bowl, combine the yoghurt and curry spice mix.

2. 2

   Coat the lamb

   Add the lamb pieces and mix until they are evenly coated.

3. 3

   Chill the lamb

   Cover the bowl and refrigerate for at least 6 hours, preferably overnight.

4. 4

   Preheat the oven

   Heat the oven to 170°C.

5. 5

   Soften the aromatics

   Warm oil in a large lidded, ovenproof casserole. Gently fry the onions and garlic until soft and translucent.

6. 6

   Add the lamb

   Tip in the lamb and its marinade, stir well, then turn up the heat.

7. 7

   Add the tomatoes

   Stir in the chopped tomatoes, sugar and salt.

8. 8

   Cook covered

   Put the lid on the casserole and cook in the oven for 1 hour.

9. 9

   Cook uncovered

   Remove the lid and cook the curry for a further hour.

10. 10

    Season and serve

    Check the seasoning, then serve with naan breads, roti, steamed rice and spicy chutney for extra heat.

What is yoghurt-marinated lamb curry?

This is a comforting, South Asian-inspired curry of lamb cooked with yoghurt, curry spices and tomatoes. The recipe uses a long marinade followed by gentle oven cooking to build flavour and tenderness.

Yoghurt-marinated meat appears in a range of Asian cuisines; this version keeps the ingredients straightforward and finishes in a lidded casserole. The bone-in lamb gives the dish a hearty character.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 0g protein, 0g carbs, 0g fat.

Lamb provides most of the protein and fat, while the yoghurt contributes additional protein and fat. The tomatoes and sugar contribute carbohydrates; rice or flatbreads served alongside add more. For a balanced plate, serve a moderate portion of curry with vegetables and choose either rice or flatbread.

Why marinate the lamb?

Yoghurt and spices: coating the lamb all over helps the seasoning cling and gives it time to permeate the meat. A minimum of 6 hours is suggested, with overnight chilling preferred.

Keep it covered: marinate the lamb in the fridge, rather than at room temperature, while it rests.

Building the curry base

Onions and garlic: fry them gently until soft and translucent before adding the lamb. This gives the aromatics time to soften without rushing them.

Tomatoes and seasoning: stir these in after the lamb and marinade, so they combine into the cooking sauce before the casserole goes into the oven.

Covered, then uncovered

Covered cooking: the first hour in the oven keeps the casserole enclosed as the lamb cooks in the sauce. Use an ovenproof dish with a well-fitting lid.

Uncovered finish: removing the lid for the second hour lets the curry cook without the cover. Check the lamb for tenderness before serving; cooking time can vary with the size of the pieces.

How to check the seasoning

Taste the sauce at the end and adjust the seasoning as needed. The recipe adds salt before cooking, so taste before adding more.

Serve the chutney separately if you want diners to control the extra heat at the table.

What to serve with it

Steamed rice makes a simple base for the tomato and yoghurt sauce, while naan or roti are useful for scooping it up. You can serve either rice or flatbreads, or offer both.

Spicy chutney adds a sharper, hotter contrast. A simple vegetable side can round out the plate.

Recipe notes & tips

• Allow at least 6 hours for the marinade, and leave it overnight if you can.
• Use a casserole large enough to hold the lamb and sauce without filling it to the brim.
• Keep the onions and garlic over gentle heat until they soften and turn translucent.
• Stir the tomatoes, sugar and salt through the lamb and marinade before covering the dish.
• Taste the curry before serving and adjust the seasoning to suit.

Variations

• Add vegetables: stir in suitable vegetables before the casserole goes into the oven.
• Adjust the heat: choose a hotter or milder curry spice mix to suit your preference.
• Use boneless lamb: cut it into even-sized pieces and check for tenderness as it cooks.
• Offer extra heat: serve additional spicy chutney at the table.
• Choose your side: serve with steamed rice, naan or roti, or put a selection on the table.

Common mistakes to avoid

• Short marinade: the lamb has less time to take on the yoghurt and spices; allow at least 6 hours.
• Uneven coating: some pieces may be less seasoned; mix the lamb thoroughly into the marinade.
• High heat for the onions: they may brown before softening; fry them gently until translucent.
• Loose lid: the casserole may not stay properly covered during the first hour; use a lid that fits.
• Skipping the final check: seasoning and tenderness can vary; taste the sauce and check the lamb before serving.

How to store

Cool leftovers promptly, transfer them to a covered container and refrigerate for up to 3 days. Reheat thoroughly in a saucepan or oven until piping hot, adding a little water if the sauce has thickened.

Frequently asked questions