Yams in yogurt and spices!good lamb curry substitute

The yams in this dish are cooked in a sauce very much like that traditionally used for meat. Serve with chapatis and rice. The recipe is derived from one in The Hamlyn Curry Cookbook, by Meera Taneja, which I recommend highly.


(Serves 4)


  1. Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels.
  2. Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below.
  3. Heat the oil for deep frying to and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside.
  4. Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.
  5. Serve hot, garnished with the chopped coriander.


Difficulty: easy to moderate.
Time: 1 hour preparation, 30 minutes cooking.
Precision: measure the ingredients.


John Hughes 
Brown University, Providence RI 
Recipe last modified: 21 Apr 86

Original header

Path: decwrl!recipes
From: jfh@brown (John Hughes)
Newsgroups: mod.recipes
Subject: RECIPE: yam curry
Message-ID: <4036@decwrl.DEC.COM>
Date: 4 Jul 86 03:37:28 GMT
Sender: recipes@decwrl.DEC.COM
Organization: Brown University, Providence RI
Lines: 76
Approved: reid@decwrl.UUCP

 Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.