INGREDIENTS
1 kilogram lamb leg or shoulder, diced
2 tablespoons oil
3 onions, finely chopped
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 cup tomatoes, chopped
¾ cup plain Greek yoghurt
½ cup water
1 tablespoon lemon juice
2 cinnamon sticks
8 cloves
8 green cardamoms
2 black cardamoms
3 bay leaves
2 tablespoons coriander powder
¼ teaspoon turmeric powder
1 tablespoon cayenne pepper
1 tablespoon paprika
½ teaspoon garam masala
salt and pepper
METHOD
Into a Dutch oven or skillet on medium heat, add oil and cinnamon, cloves, cardamoms and bay leaves.
Add onion and sauté altogether until caramelised and almost brown.
Add ginger and garlic, sauté for 1 minute, then add lamb and fry for another 2 to 3 minutes.
Add dry spices and tomatoes, then sauté for 2 to 3 minutes until fragrant.
Add yoghurt, mix to combine, then add water and lemon juice.
Season with salt and pepper. Bring to the boil on a medium heat.
Reduce to a simmer and continue cooking, stirring frequently, until meat is fork-tender (about 1 to 1½ hours). (You can also pop the lid on and cook in the oven.)
Edited extract and recipes from For Keeps: Recipes Worth Keeping from Chatham Island Kitchens written and published by Chatham Island Netball Club, 2024. Hardback, $40.
This extract featured in our Ngahuru Autumn Edition 2025.
Related Stories
Banana Blueberry Pancakes
Pancakes are wonderful little things – they have the capacity to make people very happy first thing in the morning.
Parāoa Pani Reka | Iced Buns
My dad has always had a thing for iced buns. He’d munch through six of them for lunch as a hungry teenager at South Otago High School, and we always
Carrot Cake
A cake spiced with cinnamon and ginger, laden with carrot, walnuts and dried fruit then lathered with cream cheese icing.
Spiced Apple Cake
This is a lovely cake to sit down to with a cup of tea. It is best with a cooking apple, as the tarter flavour pairs perfectly with the subtle warmth of
Out Now
Twenty-first Edition
Our beautiful Ngahuru Autumn 2025 Edition is out now.