The lamb yogurt combination is known from a lot of different cousins. We know it from Greece, North Africa the Indian subcontinent and several other places. It is not often used here in Norway yet here is a dish using it.
600 g [1,3 lb] trimmed lamb
2 tablespoons butter
1 tablespoon oil
1 large onion, chopped
2 1/2 dl [0,5 pt] stock or water
salt and pepper
1 tablespoon capers
2 pickled gherkins, sliced
Zest of 1 lemon
1 tablespoon parsley finklippet
2 1/2 dl [0,5 pt] yogurt
 Cut the meat into cubes of about 1 inch. Saute the onions in butter and oil in a cast iron pot for 5 minutes on low heat. Add the meat and cook it for 3 minutes; stirring occasionally.
 Add the water or stock and bring to a boil while stirring. Season with salt and pepper and add the capers, gherkins, lemon zest and parsley. Pour the dish into a casserole mould, cover with a lid and leave it in the oven (170° C / 340° F) for 45 minutes.
 Take the mould out of the oven, let it cool slightly and stir in the yogurt. Place the dish back in the oven; the yogurt should get warm, but the sauce must not boil.