Curried lamb in yoghurt sauce
Delicious curried lamb in yoghurt sauce for 4, perfect in under an hour—try it now!
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Pot
- Wooden spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Whisk
- Stove
- Grater
- Plate
Ingredients
- 1 tablespoon vegetable oil
- 1 kilogram boned lamb shoulder, trimmed, coarsely chopped
- 2 (300g) brown onions, thinly sliced
- 3 cloves garlic, crushed
- 2 1/2 centimetre (15g) piece fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon fennel
- 1/2 teaspoon turmeric
- 2 cups (560g) yoghurt
- 1 tablespoon cornflour
- 2 tablespoons water
- 1/2 cup lightly packed fresh coriander leaves
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