Indian Braised Lamb

Indian Braised Lamb

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Prep Time: 30 minutes
Cook Time: 85 minutes
Servings: 4
For a heartier dish, stir in 1/2 lb. boiling potatoes, peeled and cut into large cubes, during the last 20 minutes of cooking. The stew may be prepared up to 2 days in advance, covered and refrigerated; reheat over medium-low heat just before serving. It can also be frozen for up to 2 months.


  • 1 yellow onion, chopped
  • 2 Tbs. peeled and chopped fresh ginger
  • 3 garlic cloves, chopped
  • 1 small red or green jalapeño chili, seeded and
  • 1 Tbs. ground coriander
  • 1 tsp. curry powder
  • 1/4 tsp. ground cinnamon
  • 2 lb. boneless lamb shoulder, cut into large
  • 2 tsp. salt, plus more, to taste
  • 3 Tbs. corn or peanut oil
  • 2 cups water
  • 1 cup plain yogurt
  • Steamed rice for serving


In a blender, combine the onion, ginger, garlic and chili and process until a paste forms. In a small bowl, stir together the coriander, curry powder and cinnamon. Set aside.

Season the lamb with 1 tsp. of the salt. Heat a Dutch oven or large, deep fry pan over high heat until very hot and add 2 Tbs. of the oil. Add the lamb in a single layer, working in batches if necessary to avoid crowding, and sear, turning once, until browned on all sides, 8 to 10 minutes. Using a slotted spoon, transfer the lamb to a plate.

Return the pan to medium heat and add the remaining 1 Tbs. oil. Add the onion-garlic paste and sauté just until it begins to brown, about 3 minutes. Stir in the spice mixture and sauté for 10 seconds more. Add the water and the remaining 1 tsp. salt. Increase the heat to medium-high and bring to a boil, then reduce the heat to low. Gradually whisk in the yogurt until combined with the sauce.

Return the lamb to the pan, cover and simmer gently until the lamb is tender, 60 to 70 minutes. Taste and adjust the seasonings with salt. Serve with steamed rice. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).
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