Yoghurt Curry Lamb with Herb Salad

Yoghurt and Lamb Curry recipe - The Cooks Pantry


Michael Weldon




Prep Time 10-15 mins
Marinate time 6-24hrs
Cook 1.5 hrs


  • 1 x 2-2.5kg Coles Lamb Shoulde
  • 1ltr Greek Yoghurt
  • 3tbs KEEN’s Curry Powder
  • 5tbsp Cumin Powder
  • 1 Lemon, zest and juice
  • ¼ cup Cobram Estate Extra Virgin Olive oil
  • 1tbs Sea Salt
  • 1 tsp ground Black Pepper
  • 3 Garlic cloves, sliced


  • 1 bunch of Parsley, leaves picked
  • 1 bunch of Mint, leaves picked
  • 1 bunch of Coriander, leaves picked
  • 1 head of Baby Cos, washed and picked
  • 1 Shallot, sliced thin
  • Lemon
  • Olive oil
  • Sea Salt
  • Black


  • Combine yoghurt, curry powder, cumin powder, lemon, olive oil, salt and pepper in a bowl, whisk together until evenly mix.
  • Remove ¼ of the mixture and save in the fridge to be used for serving.
  • Add the garlic to the final ¾ of the yoghurt mixture to make the marinade.
  • Cut 1 cm deep slashes into the lamb shoulder all over the leg. Place the shoulder into a large glass bowl or plastic container (not metal). Pour over the yoghurt marinade. Marinade for at least 6 hour but if you have time you can leave it for up to 24hrs.
  • Heat an oven to 180C
  • Remove the lamb from the fridge and place onto an oven tray with a roasting rack in it. Allow to come up to room temperature, for about an hour.
  • Cook at 180C for 20 minutes then turn down to 160C for the next 1-1.5 hours until the lamb is cooked to your liking.
  • Once cooked to your liking remove from the oven and allow to rest for 20-25 minutes.
  • Combine all the salad ingredients, drizzle with oil and lemon. Season to taste with pepper and salt.
  • Serve lamb with remaining yoghurt sauce and salad on the side

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