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spiced lamb with almonds

(1 rating)
Recipe by
Angela Nair

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!

(1 rating)
yield 4 serving(s)
prep time 30 Min
cook time 1 Hr

Ingredients For spiced lamb with almonds

  • 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
  • 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

How To Make spiced lamb with almonds

  • 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!

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