Lamb in Indian Spices and Yoghurt |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get. Ingredients:
4 teaspoons vegetable oil |
2 onions, chopped |
3 cloves garlic, chopped |
4 teaspoons fresh gingerroot, grated |
1/2 cup plain yogurt |
1 teaspoon red chili powder |
4 teaspoons ground coriander |
2 teaspoons ground cumin |
1 teaspoon ground cardamom |
1/2 teaspoon ground cloves |
1 teaspoon ground turmeric |
1 (400 g) can chopped tomatoes |
1 kg boneless leg of lamb, cut into 2.5 cm cubes |
1/4 cup slivered almonds |
1 teaspoon garam masala |
chopped fresh cilantro leaves (to garnish) |
Directions:
1. Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
2. Add the garlic and ginger and cook for 2 minutes more.
3. Stir in the yoghurt and all the spices.
4. Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
5. Add the lamb and stir until it is coated.
6. Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
7. Add a little water if the lamb begins to stick.
8. Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
9. When the lamb is tender, add the garam masala to the curry and mix through.
10. Sprinkle with the slivered almonds and chopped cilantro, then serve.
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