Sour Tamarind and Yogurt Lamb Curry
Tender lamb pieces simmered in a rich curry sauce infused with the tangy sourness of tamarind and creamy yogurt for a complex flavor profile. This indian-inspired lamb ready in about 90 minutes pairs lamb shoulder, cubed, plain yogurt, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb lamb shoulder, cubed
- 1/2 cup plain yogurt
- 2 tbsp tamarind paste
- 1 medium, finely chopped onion
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 3 tbsp vegetable oil
- 1 cup water
- 1 tsp salt
- 1/4 cup chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 finely chopped medium onion and sauté for 5-6 minutes until soft and golden.
- Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 1 minute until fragrant.
- Step 3: Add 1 lb cubed lamb shoulder and brown the pieces on all sides for about 6-8 minutes.
- Step 4: Mix in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, and 1 tsp salt, stirring for 2 minutes to toast the spices.
- Step 5: Add 2 tbsp tamarind paste and 1/2 cup plain yogurt, stirring well to coat the lamb.
- Step 6: Pour in 1 cup water, bring to a boil, then reduce heat to low and cover. Simmer gently for 1 hour until the lamb is tender and the sauce thickens.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with steamed rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sour Tamarind and Yogurt Lamb Curry take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sour Tamarind and Yogurt Lamb Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lamb shoulder, cubed from drying out.
Can I substitute ingredients in Sour Tamarind and Yogurt Lamb Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sour Tamarind and Yogurt Lamb Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sour Tamarind and Yogurt Lamb Curry?
Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
