Lamb Rezala (Bengali White Yoghurt Curry)
Tender lamb in a pale, creamy gravy of yoghurt, onion, cardamom and green chilli. Mild in colour, with a clean heat from white pepper.
- Time2 hr (plus marinating)
- LevelMedium
- Costabout £3.00 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 671kcal
- 11.1gcarbs
- 7gof which sugars
- 51.8gfat
- 22.2gsaturates
- 41.2gprotein
- 2.3gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the lamb with the yoghurt, ginger, garlic, white pepper and salt. Cover and marinate for at least 1 hour, or overnight in the fridge.
60 min - 2
Melt the ghee in a heavy pan over a medium heat. Add the cardamom, cloves and cinnamon for 30 seconds.
- 3
Add the onion paste and cook gently for 10 minutes, stirring, until it is soft and pale golden, not brown.
10 min - 4
Add the lamb with its marinade and the sugar. Stir over a medium heat for 10 minutes so the yoghurt does not split.
10 min - 5
Pour in the water, add the green chillies and bring to a simmer. Cover and cook on a low heat for 1 hour 15 minutes, until the lamb is tender.
75 min - 6
Uncover and simmer for 5 to 10 minutes, until the gravy is thin and creamy, with ghee shining on top. Serve with polao or paratha.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
