Lamb with Yogurt and Dill


Lamb with Yogurt and Dill

Prep Time ~ 30 mins Cooking Time ~ 2 hours
Approx Cost ~ £12 Difficulty ~ Easy
Freeze ~ Yes Serves ~ 4-6

Tip ~To freeze - Before adding the yogurt, pour lamb into a suitable container and cool. Cover and freeze.


50g / 2oz butter

1 ½ kg / 3lb boned shoulder of lamb, cubed

3 tbsp plain flour

450g / 1lb courgettes, sliced

1 bunch spring onions, sliced

2 tbsp fresh dill, chopped

1 tbsp fresh mint, chopped

Salt and pepper

300ml / ½ pint chicken stock

2 tbsp cornflour

6 tbsp water

To serve: 150ml / ¼ pint plain yogurt


  • Melt the butter in a large saucepan.
  • Toss the meat in the flour, then add to the pan and fry for 10 minutes, stirring occasionally.
  • Add the courgettes and spring onions and fry for a further 15 minutes.
  • Stir in the dill and mint, seasoning and stock. Cover and simmer for
  • 1 ½ hours.
  • Taste and adjust the seasoning. Mix the cornflour with the water and stir into the lamb. Bring to the boil and simmer for 2 - 3 minutes.
  • To serve - bring slowly to the boil and stir in the yogurt.