Lamb Baked In Yogurt

4
Servings
30m
Prep Time
90m
Cook Time
2h
Ready In


"This is good served with naan bread or over rice."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (368.6 g)
  • Calories 546.6
  • Total Fat - 31.9 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 148 mg
  • Sodium - 1333 mg
  • Total Carbohydrate - 9.9 g
  • Dietary Fiber - 1.7 g
  • Sugars - 4.4 g
  • Protein - 53.3 g
  • Calcium - 109.9 mg
  • Iron - 5.2 mg
  • Vitamin C - 5.6 mg
  • Thiamin - 0.4 mg

Step 1

Preheat oven to 350F.

Step 2

Heat oil in flame-proof casserole dish over med-high heat. Brown meat in single layer in batches. Remove browned meat to bowl.

Step 3

Reduce heat to medium. Add onions and garlic and fry 10 minutes.

Step 4

Return meat to casserole. Add remaining ingredients except yogurt. Stir 1 minute. Add yogurt and bring to a simmer.

Step 5

Cover casserole with aluminum foil and then with casserole lid. Bake for 1 1/2 hours. Meat should be tender. If not add 1/2 cup water and bake another 25 minutes.

Step 6

Serve.

Tips & Variations


No special items needed.

Related

TwisSis RIP Forever in our Kitchen

Made as written for the Happy Campers & CQ4 (Himalayas Region) & served w/spicy cous cous. Lamb is the staple meat of Iceland, so we look forward to new & adventurous ways to cook it. "Stewing lamb" (as you called it) isn't typical of most stew meat & frankly is hard to cut into cubes. The cuts vary from sml shanks to sml chops, thin strips of meat after its fat-trimmed & then the odds & ends. So I trimmed it well & began browning it - A bit too much I think as some meat had a bit of a crunch. The top part of the casserole was fairly dry, but a nice broth had accumulated at the bottom. A quick stir at the mid-point of oven-baking or placing the meat atop the other ingredients might have corrected the dryness. The flavor was excellent & Siggi complimented the outcome w/enthusiasm. I guess my doubt came from not knowing what to expect & fearing I had somehow failed your recipe when the texture was so dry. Siggi has already asked for an encore, so I'll do even better next time. Thx for sharing this recipe w/us. :-)

(14 Aug 2017)