Delhi-Style Yoghurt-Marinated Lamb with Nut Crust

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 29 Ene 2026

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This aromatic Delhi-style lamb shoulder is a spectacular choice for a weekend gathering or a special family dinner. Marinated overnight in a rich blend of whole-milk yoghurt, warming spices, and fresh ginger, the meat becomes exceptionally tender and infused with deep, savoury flavours. The highlight is the unique nut crust, made from a golden blend of almonds, cashews, and a hint of sugar, which provides a satisfying crunch that contrasts beautifully with the succulent lamb.

As a high-protein main dish, this recipe is both filling and nutritious, offering a sophisticated alternative to a traditional Sunday roast. Preparing the marinade a day in advance allows the spices to penetrate the meat fully, making the final assembly straightforward. Serve this impressive centrepiece on a large platter, accompanied by the reserved chilled yoghurt sauce to balance the gentle heat of the ginger and chillies.

Ingredients for Delhi-Style Yoghurt-Marinated Lamb with Nut Crust

60ml de aceite vegetal
575g white onions, chopped
4 dientes de ajo, picados
3 serrano chillies, sliced into rounds
1 2-inch-long piece fresh ginger, peeled, thinly sliced
10 clavos de olor enteros
1 cucharada de semillas de comino
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1 teaspoon black peppercorns
1800ml (1700g) plain whole-milk yoghurt, divided
90ml fresh lemon juice
1 whole lamb shoulder (about 4.5kg ), boned, trimmed of all fat (about 2.0kg)
4 1/2 cucharaditas de sal kosher gruesa, dividida
300g sliced almonds (about 200g )
240ml raw cashews (about 140g )
100g (packed) golden brown sugar
1 cucharada de sal kosher gruesa

How to make Delhi-Style Yoghurt-Marinated Lamb with Nut Crust

Heat oil in large skillet over medium-high heat. Add onions; sauté until golden, 14 minutes. Add garlic and next 7 ingredients; stir 2 minutes. Scrape mixture into processor. Add 950ml yoghurt. Blend until mixture is coarse puree; transfer to large bowl. Mix in 475ml yoghurt and lemon juice.

Place 240ml yoghurt marinade in small bowl. Cover, chill, and reserve for topping. Place 725ml marinade in medium bowl; mix in remaining 230g yoghurt and season with salt and pepper. Cover, chill, and reserve for sauce.

Place lamb in large roasting pan and shape into rectangle approximately 12x6 inches (some thin layers may overlap). Sprinkle with 2 1/4 teaspoons salt; spread with half of remaining marinade. Carefully turn lamb over. Sprinkle with remaining 2 1/4 teaspoons salt; spread with remaining marinade. Cover with plastic wrap. Refrigerate overnight.

Preheat oven to 191°C. Blend almonds, cashews, sugar, salt, and 200g marinade reserved for topping in processor until nuts are coarsely chopped.

Remove plastic and scrape most of marinade off top of lamb. Cover pan with foil and roast lamb 1 1/2 hours. Uncover; spread nut topping evenly over. Roast lamb uncovered until topping is golden and lamb is tender, about 1 hour. Let stand 10 minutes.

Transfer lamb to platter. Serve, passing reserved sauce.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.