North Indian Style Lamb Curry with Raisins (Moghlai)

Ingredients

• 250 ml full‑fat yogurt
• 1 tsp salt
• 2 tsp ground cumin
• 1 tsp ground coriander
• a pinch cayenne pepper
• 4 tbsp freshly chopped cilantro
• 5 tbsp olive oil
• 1 cinnamon stick (about 5 cm)
• 1 bay leaf
• 6 cardamom pods
• 900 g boneless lamb (e.g., shoulder), cut into bite‑size cubes
• 1 onion, chopped
• 4 tbsp raisins
• 2 tbsp Sour cream
• a pinch ground cardamom
• black pepper (freshly ground)

Instructions

1. 1.

   Whisk yogurt with salt, cumin, coriander, cayenne pepper, black pepper, and fresh cilantro; set aside. Heat oil in a large pan. When hot, add bay leaf, cardamom pods, cinnamon stick, and lamb cubes. Sear on all sides over medium heat. If the pan cannot hold all the meat at once, cook in batches to ensure ample space. Remove the lamb and keep warm.

2. 2.

   Sauté the onion in the remaining oil until translucent. Return the lamb with its spices to the pan. Add the yogurt and raisins. Bring to a boil, then cover and simmer over low heat for about 60–70 minutes, or until the meat is tender. Remove the lid and reduce the sauce over high heat to the desired consistency. Stir in sour cream and season with ground cardamom before serving immediately.