|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Lamb Almond Curry
|
|
|
|
Submitted by:
Jimmy |
|
|
This is a great spicy and tasty dish |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1 1/2 pound(s) , Lamb
- 1/4 cup(s) , Vegetable Oil
- 1 large , Onion Finely Chopped
- 6 whole , Cardamom Pods, Just Cracked but not Peeled
- 1 teaspoon(s) , Turmeric
- 1 teaspoon(s) , Chili Powder
- 1 teaspoon(s) , Ground Cumin
- 1 tablespoon(s) , Paprika
- 1 teaspoon(s) , Ground Coriander
- 1 cup(s) , Nut Masala Recipe Follows
- 2/3 cup(s) , Plain Yogurt
- 1 can(s) , Tomatoes Chopped
|
|
| Instructions: |
Trim excess fat from lamb; cut into 1.5 inch cubes. Heat oil in a heavy saucepan; add onion. Cook until softened; add cardamom, turmeric, chile powder, cumin, paprika, coriander and masala. Cook, stirring, 2 to 3 minutes, then stir in yogurt and tomatoes and bring to a boil. Add lamb cubes and stir well.
Bring to a boil then reduce heat, cover and cook 40-50 minutes until lamb is tender, and liquid makes a thick sauce, stirring occasionally.
Nut Masala:
A nice modification is to save half of the nuts and add them after the mix has been ground.
o 2 tablespoons vegetable oil
o 1 teaspoon cumin seeds
o 1 teaspoon cardamom seeds
o 1 tablespoon poppy seeds
o 1 teaspoon black pepper corns
o 2 gloves garlic, crushed
o 1 (1-inch) piece fresh ginger, grated
o 2 oz. blanched almonds or unsalted cashew nuts, chopped or sliced
o 1/4 cup boiling water
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and ginger and cook 2 minutes more, then cool. Put spice mix in a blender or food processor. Add nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|