Lamb Stew with Indian Spices, Cream, and Yogurt


by: Panda Girl

In its most basic form, lamb curry is lamb stew with curry powder cooked in a little butter added to the braising liquid. If you want to stay with this simple approach, cook 2 tablespoons curry powder in 2 tablespoons butter in a small pan over low to medium heat for about 1 minute, or until the curry is fragrant, and then whisk half of the mixture into the finished stem taste, and add more of the mixture to taste. If you want to attempt a more elaborate dish, prepare this or the Lamb Korma. This delicately flavored stew is a refined alternative to a basic curry. You can apply this same treatment to the lamb pot roast. Makes 6 main-course servings.


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serves: 6

Lamb Stew recipe

1/2 cup slivered blanched almonds

3 tablespoons butter

1 large onion (very thinly sliced)

2 tablespoons ground coriander

2 teaspoons ground cardamom

1 cup heavy cream

1 tablespoon grated fresh ginger

2 tablespoons finely chopped fresh cilantro

1 cup plain yogurt



Nutrition Facts
Lamb Stew with Indian Spices, Cream, and Yogurt

Servings Per Recipe: 6

Amount per Serving

Calories: 235

  • Total Fat: 20.6 g
  •     Saturated Fat: 9.2 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 45.2 mg
  • Sodium: 91.5 mg
  • Total Carbs: 9.6 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 4.5 g
  • Protein: 5.8 g

how is this calculated?

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1.  Add half of the meat cubes to the hot oil and begin to brown them.

2.  As the meat heats, add the rest of the meat cubes to fill the pan and cook until browned on all sides.

3.  Transfer the meat to a pot, pour out the burned fat, and deglaze the pan with white wine or other liquid.

4.  Pour the wine over the meat.

5.  Add aromatic vegetables, a bouquet garni, and enough liquid just to cover, and cover and simmer very gently until tender

6.  Spoon into bowls and serve. Shown here is Lamb Stew with Indian Spices.

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