Lamb in Yogurt

If you’ve never had lamb in yogurt before, you’re in for something truly unique. This dish is a beloved staple across many Middle Eastern kitchens—known by different names depending on the region—but always centered around the same idea: tender meat gently folded into a silky, tangy yogurt sauce that’s both nourishing and deeply comforting.

In Auntie Eman’s version, lamb is pressure-cooked with warm spices until it’s melt-in-your-mouth soft, then combined with a rich yogurt base that’s been carefully stirred over low heat—a delicate process that brings the whole dish together. It’s the kind of meal that feels both simple and luxurious, with flavors that are subtle, soothing, and quietly unforgettable.

Whether you’re new to Middle Eastern cooking or looking to try something beyond the usual crowd-pleasers, this recipe is a beautiful introduction to how yogurt can be the heart of a savory dish. Just be sure to follow Auntie Eman’s golden rule: “Never stop stirring the yogurt!”

Ingredients

For the Lamb:

• 8 pieces of your favorite cut of lamb (mostly meat, minimal bone)

• Water (enough to cover the meat)

• ⅓ onion, roughly chopped

• ½ cinnamon stick

• 2 bay leaves

• 4 cardamom pods, crushed

• Salt and pepper, to taste

For the Yogurt Base:

• 3–4 cups plain yogurt (full fat works best, try Arabic or Desi yogurt)

• 1 tbsp cornstarch

• Additional cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water), optional for thickening

• Salt, to taste

Instructions

1. Cook the Lamb: In a pressure cooker or deep pot, add the lamb and enough water to cover. Bring to a gentle boil and skim off any foam or impurities that rise to the surface.

Once the broth looks clean, add the chopped onion, cinnamon stick, bay leaves, crushed cardamom pods, salt, and pepper. Cover and pressure cook until the lamb is tender (about 30–40 minutes depending on your pressure cooker). If using a regular pot, cook covered on medium-low heat until the meat is soft and easy to cut with a fork.

2. Prepare the Yogurt Base: In a large pot, add the yogurt and 1 tablespoon of cornstarch. Use an immersion blender (or a regular whisk) to blend until smooth.

Place the pot over low heat and begin stirring continuously. This step is key: yogurt can burn or split easily, so keep the spoon moving in gentle, steady circles. Don’t rush—it’s worth the patience!

3. Combine and Simmer: Once the yogurt begins to bubble slightly and thicken, add the cooked lamb, some of the sautéed onions from the broth, and a ladle or two of the strained broth. If you want the sauce to be even thicker, stir in the cornstarch slurry and let it simmer gently, stirring often, until it reaches your desired consistency. Taste and adjust salt as needed.

4. Serve: Serve warm, either over plain white rice or alongside vermicelli rice. A squeeze of lemon or a handful of toasted pine nuts on top can be a lovely touch.