Lamb Or Chicken In Onion-Yogurt Sauce
Updated May 31, 2024
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter
- 2large onions or 4 medium onions, sliced
- 10cloves garlic, peeled
- Salt
- 2teaspoons ground coriander
- 1tablespoon minced ginger, or 1 teaspoon dried ginger
- 10cardamom pods
- ¼teaspoon cayenne, or to taste
- 1cinnamon stick
- 3cloves
- 1½pounds lamb shoulder or leg, cut into 1- to 1½-inch chunks, or 4 whole chicken legs
- 2cups yogurt
- 2tablespoons cornstarch
- Chopped fresh cilantro leaves for garnish
- Cooked basmati rice for serving
Nutritional analysis per serving (4 servings)
620 calories; 37 grams fat; 14 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 6 grams polyunsaturated fat; 35 grams carbohydrates; 3 grams dietary fiber; 9 grams sugars; 35 grams protein; 1034 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter in a large skillet or casserole that can later be covered, and turn heat to medium-high. Add onions, garlic and a large pinch of salt. Cook, stirring occasionally, until onions become very soft and brown, at least 15 minutes. Stir in spices, and cook another minute or so. Add lamb or chicken, and stir.
- Step 2
In a bowl, whisk yogurt with cornstarch until smooth. Stir it into mixture; if using chicken, add ⅓ cup water. Bring to a gentle simmer over medium heat, then cover and turn heat to low. Cook at least 40 minutes (by which time chicken will likely be tender) or longer, stirring occasionally, or until lamb is quite tender. Taste and adjust seasoning, then garnish with cilantro, and serve with basmati rice.
Private Notes
Comments
I used leg of lamb and Greek yoghurt. The result tasted sour and sharp. I saved it by adding chicken bouillon cubes and a little sugar to mellow it out. I also added water because with Greek yoghurt the sauce was too thick. It took much longer than the above cooking time to get the lamb tender. In the end it came out ok, but if I make it again (which is doubtful), I would give the lamb at least a half hour head start over the onions, combining the two later in the process.
What a lovely recipe. The cardamom, cinnamon, and cloves make it all very aromatic, of course. I used chicken legs and put the pieces skin-side down into the skillet. The yogurt I used was less thick than Greek yogurt and so I omitted the 1/3 cup of water. Very happy with the exotic result.
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