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1️⃣ Brown the lamb: Heat vegetable oil in a large saucepan over medium heat. Sear the lamb cubes until browned on all sides. Remove and set aside.
2️⃣ Sauté aromatics: In the same pot, cook the onion until soft and golden. Add garlic and ginger; cook for 1–2 minutes until fragrant.
3️⃣ Add spices: Stir in turmeric, coriander, cumin, cinnamon, and cardamom. Cook for another minute.
4️⃣ Form the sauce: Add yogurt, ground almonds, and tomato purée. Stir to create a smooth mixture.
5️⃣ Simmer the curry: Return lamb to the pot. Pour in the stock and bring to a simmer. Cover and cook on low heat for 45 minutes, stirring occasionally.
6️⃣ Finish with cream: Stir in the cream (or coconut milk) and garam masala. Cook uncovered for 10 more minutes, until the sauce thickens slightly.
7️⃣ Season & garnish: Adjust salt and pepper to taste. Garnish with almonds and cilantro.
Serving & Storage Tips:
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