Spiced Lamb with Almonds

Angela Nair

By
@Angel07

This is a North Indian dish that uses the simplest ingredients. It has its origins the the dry arid regions of Rajastan,North India.
It is the serving of this dish that completes it as a sublime meal.
Serve it with saffron rice, mango chutney, poppadums, chapatis, fresh grated mango, banana slices covered in dessicated coconut or greek yogurt with cucumber.
My picture gives you ideas on how to serve this delicious curry!


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Comments:

Serves:

4

Prep:

30 Min

Cook:

1 Hr

Ingredients

500 g
leg of lamb, cut into cubes
4
garlic cloves, finely sliced
2
centimetre piece of ginger, finely sliced
2
centimetre stick cinnamon
2
bay leaves
3
cloves
1/4 tsp
black peppercorns
1 tsp
whole cumin seeds
200 g
plain greek yoghurt
1/2 tsp
turmeric, ground
6 tsp
vegetable oil
5 Tbsp
flaked almonds
1
blade mace (0r 1/4 tsp dried mace)
3
dried red chilies, split and deseeded (or for a hotter dish, split chilies but leave in the seeds)
3 Tbsp
fresh coriander leaves (cilantro) chopped

Directions Step-By-Step

1
In a pot, combine the lamb together with the first nine ingredients and 3 tablespoons of the oil. Mix well and add salt to taste and bring to a simmer.
2
Cover the pot tightly and reduce the heat and cook gently for about 40 minutes or until the lamb is tender.
3
Once the meat is cooked, heat the remaining oil in a large pan or skillet and add the rest of the sliced onions, the mace and the red chillies. Reduce the heat and gently fry the onions until they are very soft in texture and a nutty golden colour.
4
Add the meat mixture to the fried onions. Stir the lamb and onion to combine. Season to taste with more salt if needed. scatter the almonds over the mixture and sprinkle the coriander leaves just before serving.
Please see my personal note for serving!

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Asian
Other Tag: Healthy
Hashtags: #creamy, #spices, #yogurt