Yogurt Lamb Curry Recipe

Step 1: To begin making the Yogurt Lamb Curry recipe, first soak Kashmiri red chilies in water for about 30 minutes

Step 2: Then drain from water and grind into a paste

Step 3: Pressure cook lamb with little salt and a teaspoon of cumin seeds for 1 whistle in a pressure cooker

Step 4: In a wide deep bottom pan heat ghee

Step 5: Add cumin seeds, green cardamom, black cardamom, cinnamon and cloves to hot oil

Step 6: Then add onion paste and sauté until the paste turns golden brown

Step 7: Add the minced garlic and dry ginger powder(you can also add fresh grated ginger in place of dried ginger powder) and sauté for a minute

Step 8: Add ground red chilies paste and cook for a minute

Step 9: Add cooked lamb pieces without the water and sauté for 3 to 4 minutes

Step 10: Whisk yogurt well, add that to the curry, and give it a stir

Step 11: If required add about 1/4 cup water, salt to taste cover and cook the lamb until tender

Step 12: Finally sprinkle garam masala, dried mint leaves, mix and serve hot

Step 13: Serve Yogurt Lamb Curry along with rice, whole wheat lachha parathas or garlic naan for a perfect meal