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Himalayan Lamb Curry Recipe with Yoghurt | Anjum Anand

A more perfect winter meal you will not find, a Himalayan Lamb Curry Recipe with Yoghurt by Anjum Anand.

This is a very simple dish in the sense that it primarily uses spices and not onions, tomato or other vegetable ingredients for flavour. This is what distinguishes it from it’s southern neighbour, the Indian curry. Which goes on to prove that you don’t need to have canned tomatoes, tomato paste or onions around to make a damn fine curry It’s best severed with plain rice and not fragrant rice as it is quite delicate..

Anjum Anand uses lamb cubes on the bone and as a result braises the meat in water and not stock. If you are using boneless lamb we recommend you replace the water with lamb stock.

This lamb curry recipe also has an amazing broth thanks to the variety of spices that are used in creating it. This will prove to be a very good friend to you in the winter months either as a soup or getting adventurous and using the recipe for new culinary creations.

What you probably did not know (but do now) is that Himalayas translates as “Abode of Snow” which makes a lot of sense really. It is also probably the reason why this dish works so well in the cold, dark, winter months. One thing is for sure, this very special Lamb Curry Recipe is going to become one of your winter favourites.

Himalayan Lamb Curry Recipe | Anjum Anand

Serving: 4 | Prep: 10 min | Cooking: 60 min

Bay Leaves 2 0
Ground Ginger 3/4 teaspoon
Black Cardamom Pods 2
Cinnamon Shards 2 0
Cloves 8 0
Green Cardamom Pods 10 0
Mace 1 0
Salt 3/4 teaspoon
Black Peppercorns 12 0
Ground Fennel Seeds 4 teaspoons
Lamb Cubes 600 g
Water 250 ml
Plain Yoghurt 300 ml
Oil 2 tablespoons
Garam Masala 3/4 teaspoon

1 . Pour the water into the pan
2 . Add the ground ginger, fennel seeds, mace, black cardamom pods, 5 green cardamom pods, 4 cloves, bay leaves, cinnamon
3 . Add the lamb (no browning)
4 . Bring to the boil and the reduce to a simmer
5 . Season with salt
6 . Cook for 40 minutes
7 . Add the black peppercorns
8 . Pour in the yoghurt, stir and simmer for another 10 minutes
9 . Using a pestle & mortar & gently pound (don’t crush) the remaining green cardamom pods and cloves (remove the husks from the cardamom pods)
10 . Heat up some oil in a frying pan with the garam masala, cardamom, cloves & some fennel seeds
11 . When you can smell the aroma release add to the lamb and stir
12 . Serve with plain rice
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Some say he holds the world record for potatoes peeled in a minute. It is believed he set this record as a 6 year old while living at the ANC camp in Tanzania during the 1970's