This curry combines dairy in two forms: yogurt, playing the dual role of tenderizer and provider of tart flavor, and cream, mellowing the lamb’s robust flavors. Serve it with a basketful of hot-buttered Naan for a simple dinner.
Place the yogurt, salt, turmeric, coarsely chopped onion, garlic, chiles, and ginger in a blender jar. Puree, scraping the inside of the jar as needed, to make a smooth, light saffron-orange marinade with flecks of green. Transfer this to a medium-size bowl and toss the lamb in it. (You will have an abundance of marinade.) Refrigerate, covered, for at least 30 minutes or as