Lamb yoghurt curry

The Brisbane winter chill has settled down, but it still makes for cold nights and with nighttime temperatures lower than that of Melbourne, you cannot blame me for having one too many stews and soups on the menu.

But recently I’ve been craving a solid flavour punch that would take us through the roof. And nothing screams ‘flavour’ louder than a curry.

So after the SuperButcher Lamb Appreciation Night, we went back over the weekend to pick up one of the quarter packs, which included various lamb cuts and cost AUD$30-ish – a real steal when it includes a lamb rack that would normally cost AUD$42 per kg in the supermarket.

Now lamb isn’t something my family cook. My father has broken out in blotches from consuming lamb and my mother finds the flavour too strong. However I have never had an issue with the meat and have learnt to really enjoy it since moving to Australia.

Serves 4


  • 0.5kg lamb leg, cut into chunks (tenderloin tends to be expensive, so if you prefer to use cuts like neck or shank, just cook over a longer time)
  • 2 brown onions, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tbs finely grated fresh ginger
  • 1 tbs ground cumin
  • 1 tbs ground coriander
  • 2 tsp sweet paprika
  • 1/4 tsp chilli powder
  • 2 tbsp lemon/lime juice
  • 2 tbsp tomato paste
  • 500ml (2 cups) chicken stock
  • 130g (1/2 cup) thick natural yoghurt
  • 2 tbsp cooking oil
  • Fresh coriander leaves, chopped to serve
  • Steamed rice, roti or naan, warmed, to serve


  1. Heat the cooking oil in a large heavy-based saucepan over medium-high heat. Brown the lamb for 2 minutes in batches. Transfer to a plate. Repeat with remaining lamb, reheating the pan between batches.
  2. Mix the cumin, ground coriander, paprika, chilli powder and the lemon/lime juice in a small bowl and set aside.
  3. Add the remaining ghee to the pan. Reduce heat to low. Add the onion and cook, covered, stirring occasionally, for 8 minutes or until soft. Uncover and cook for 5 minutes or until golden.
  4. Add the garlic and ginger, and cook, stirring, for 5 minutes or until soft. Add the spice paste and cook for 2 minutes or until aromatic. Add the tomato paste and stir for 1 minute.
  5. Add the lamb and stock. Cover and cook for 25 minutes. Uncover and cook for 35 minutes. Turn the heat to low and wait for the boiling to stop before stirring in the yoghurt – this will prevent the yoghurt from curdling easily.
  6. Simmer for 30 minutes or until the lamb is very tender and the sauce thickens. Season with salt and pepper. Sprinkle with chopped fresh coriander and serve with warm rice, roti or naan.
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