Rajasthani Lamb Kadhi (4)

A creamy yoghurt curry from the north west of India which I found in “Thali” by Maunika Gowardhan. Serve with rice or pulses.

Rajasthani Lamb Kadhi (4)
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Rajasthani Lamb Kadhi (4)
Print Recipe
  1. Put the lamb in a large mixing bowl together with the garlic paste. Stir together and set aside to marinate. Put the yoghurt ingredients in a bowl and mix well, making sure there are no lumps. Set aside.
  2. Melt the ghee in a large heavy based saucepan over a medium heat and add the asafoetida, cloves and green chillies. Fry for a few seconds, then add the onion paste and fry for another 8 minutes, stirring well and scraping up any bits that stick to the bottom.
  3. Add the marinated lamb and fry for 10 minutes. Stir well as the lamb begins to brown and seal. Add the water or stock and season to taste. Bring to the boil then cover and simmer over a low heat for 1 hour and 20 minutes, stirring halfway through.
  4. Take the pan off the heat and add the yoghurt mix a little at a time, stirring or whisking continuously for 2-3 minutes until all the yoghurt has been added. Return the pan to the heat and keep stirring for 5-6 minutes until the gravy thickens.
  5. Turn off the heat and add the coarsely ground cumin. Garnish with fresh coriander before serving with rice or pulses.
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