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Heat vegetable oil in a large saucepan over medium heat. Add lamb cubes and brown on all sides. Remove and set aside.
In the same pan, sauté the onion until soft and translucent. Add minced garlic and grated ginger; cook for 1–2 minutes until fragrant.
Stir in turmeric, coriander, cumin, cinnamon, and cardamom; cook for another minute to release the spices’ aromas.
Add yogurt, ground almonds, and tomato puree, stirring well to create a smooth mixture.
Return lamb to the pan, pour in the stock, and bring to a simmer. Cover and cook on low heat for 45 minutes, stirring occasionally.
Stir in the cream and garam masala, cooking for an additional 10 minutes to thicken the sauce slightly.
Season with salt and pepper to taste. Garnish with sliced almonds and fresh cilantro before serving.
Serving and Storage Tips:
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