Lamb almond curry

Lamb almond curry

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
3 tablespoons ghee or oil
2 onions, finely sliced
1kg boneless lamb, cut into large cubes
1 tablespoon fresh ginger, finely sliced
4-5 cardamom pods
2 teaspoons salt
2-3 red chillies, seeded and ground to a paste
2 bay leaves
4 garlic cloves, chopped
1 onion, chopped
250-375ml water, hot
250g plain yoghurt
12 almonds, blanched and halved

Method

  1. Heat ghee or oil in a heavy saucepan and sauté sliced onions until tender. Add meat, ginger, cardamom, salt, ground chilli paste, bay leaves and half the garlic. Cook, stirring, for 10 minutes.
  2. Add chopped onion and remaining garlic. Cover and when simmering add some of the hot water. Stir and cover again. When simmering again add more water. Repeat process 3 or 4 times.
  3. Add 2 tablespoons yoghurt and more hot water and cook until meat is tender, adding more hot water when necessary. Add remaining yoghurt and blanched almonds. Simmer for 5–7 minutes or until gravy is well blended and rich golden-brown. Serve with boiled rice and a few accompaniments as liked.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again