Lamb & Almond Curry (Mughal Lamb Curry) |
|
 |
Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
|
Many thanks to Ivor, of , for graciously granting permission to post his recipe here! Follow him on Twitter! check out his blog! and get his cookbook/ebook! I promised him that a billion home chef would be able to view his recipe....I probably lied about the billion. But even a small fraction of 1% of a billion is still a LOT of home chefs! Sorry, Ivor, I had to modify the 500 grams of lamb, because this format would not accept that particular measurement. Ingredients:
60 ml sunflower oil |
8 green cardamom pods |
6 cloves |
1 cinnamon stick |
1 teaspoon fennel seed |
1 teaspoon coriander seed |
1/2 onion, chopped |
4 green chilies, finely chopped |
1 lb lamb, cut into chunks |
6 garlic cloves, crushed |
6 cm fresh ginger, peeled and chopped into matchsticks |
150 ml water |
150 ml sliced almonds |
Directions:
1. Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they’ve darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5–6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.
2. In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.
|
|