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Oriental lamb stew with herbs and yogurt

Category Main courses

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  • 35 minutes
  1. 800 g lamb goulash
  2. 200 g red onions
  3. 4 cloves of garlic
  4. 1 ts ground cumin
  5. 1/2 ts coriander powder
  6. 1/4 ts cinnamon
  7. 1 bay leaf
  8. 100 g greek yogurt
  9. salt, pepper
  10. 1 bunch dill
  11. 1 bunch parsley

1. Remove the lamb goulash from the fridge approx. 30 minutes before preparation and dap dry with paper towel.

2. Peel the onions and garlic. Halve and cut onion into wedges, coarsely chop the garlic.

3. Heat the pot on highest level up to the roasting window, switch to a low level and roast the lamb goulash. Add the onions, garlic and spices and briefly roast. Cover with Secuquick softline and close.

4. Heat the pot on highest level up to the turbo window, switch to a low level and cook in the turbo area for approx. 15 minutes. At the end of cooking time, put the pot in the inverted lid, allow it to depressurize by itself and remove Secuquick.

5. Stir in the yogurt and season to taste with salt and pepper. Coarsely chop the dill and parsley, add half and mix. Sprinkle the rest of the herbs over the stew to serve.


  • To add an extra splash of color, sprinkle a few pomegranate seeds over the stew.
  • Service with basmati rice.

This recipe has been tested and approved by AMC.

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