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Red Lamb And Almond Curry Popular

Category : Lamb

Author : TajRecipe

Date : 10/31/2005

Rating: Rating 4.2 ( 4.2 ) by 79 users

750 g (1 1/2 lb) boneless leg of lamb
60 ml (2 fl oz/1/4 cup) vegetable oil
6 green cardamom pods, bruised
1 tsp turmeric
1 tsp chilli powder
1 tsp ground cumin
3 tsp paprika
1 tsp ground coriander
1 small piece rattan jog (type of bark which stains food red), optional
1 quantity Almond masala
155 ml (5 fl oz/2/3 cup) natural yogurt
440 g (14 oz) can chopped tomatoes
1 large onion, finely chopped
1. Trim excess fat from lamb and cut lamb into 4 cm (1 1/2 in) cubes.
2. Heat oil in a heavy-based pan, and cardamoms, turmeric, chillipowder, cumin, paprika, coriander, rattan jog, if using, and masala.
3. Fry, stirring, for 2-3 minutes, then stir in yogurt and tomatoes and bring to boil.
4. Add onion and cook for 3-4 minutes.
5. Add lamb cubes, stir well and cover.
6. Bring to the boil again, then reduce heat and cook for 40-50 minutes, until lamb is tender and liquid makes a thick sauce, stirring occasionally.

Serves 4.

This dish can be garnished with real silver leaf from indian stores. Just before serving, place a sheet, silver side down, on top and peel off backing paper

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