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LAMB ALMOND CURRY
  • 1.5 pounds lamb
  • 1/4 cup vegetable oil
  • 1 large onion, finely chopped
  • 6 green cardamom pods, bruised (bruised = cracked open, but not peeled)
  • 1 teaspoon ground turmeric
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 recipe Nut Masala, made with almonds
  • 2/3 cup plain yogurt
  • 1 (14 oz) can chopped tomatoes
    1. 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.
    2. 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.

     

     
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