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A rich, creamy, and mildly spiced North Indian curry featuring tender lamb in a luxurious almond and yogurt sauce.
Ingredients:
700g (1½ lbs) lamb shoulder, cubed
2 tablespoons vegetable oil
1 large onion, finely chopped
3 garlic cloves, minced
1 inch piece fresh ginger, grated
3 tablespoons plain yogurt
2 tablespoons ground almonds
1 teaspoon turmeric powder
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup (240 ml) heavy cream or coconut milk
1 cup (240 ml) lamb or chicken stock
2 tablespoons tomato purée
2 teaspoons garam masala
Salt and black pepper to taste
Garnish: sliced almonds & fresh cilantro
How to Make:
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