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Heat the oil in a large pan over medium heat. Add lamb and sear until browned on all sides. Remove and set aside.
Sauté the Base:
In the same pan, sauté the chopped onion until soft and golden. Add garlic and ginger, and cook for 1–2 minutes until fragrant.
Toast the Spices:
Stir in turmeric, coriander, cumin, cinnamon, and cardamom. Cook for another minute to release the flavors.
Create the Sauce:
Add yogurt, ground almonds, and tomato purée. Stir well to form a smooth paste.
Simmer the Curry:
Return lamb to the pot. Pour in the stock, bring to a simmer, cover, and cook on low heat for 45 minutes, stirring occasionally.
Finish with Cream:
Stir in the cream or coconut milk and garam masala. Simmer for another 10 minutes until the sauce thickens slightly.
Season and Serve:
Season with salt and pepper. Garnish with sliced almonds and chopped fresh cilantro.
Serving and Storage Tips:
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