Red Lamb and Almond Curry Recipes

Ingredients :

700 g

55 ml

6

1 teaspoon

1 teaspoon

1 teaspoon

1 tablespoon

1 teaspoon

1

1

150 ml

400 g

1

boneless leg of lamb

vegetable oil

green cardamom pods, bruised

turmeric

chili powder

ground cumin

paprika

ground coriander

small piece rattan jog (type or bark which stains food red), optional

quantity Almond Masala

natural yoghurt

can chopped tomatoes

large onion, finely chopped

1. Trim excess fat from lamb and cut lamb into 4 cm cubes.

2. Heat oil in a heavy based pan, add cardamom pods, turmeric, chili powder, cumin, paprika, coriander, rattan jog, if using, and almond masala.

3. Fry stirring, for 2-3 minutes, then stir in yogurt and tomatoes and bring to the boil.

4. Add onion and cook for 3-4 minutes.

5. Add lamb cubes, stir well and cover.

6. Bring to the boil again, then reduce heat and cook for 40-50 minutes, stirring occasionally, until lamb is tender and liquid makes a thick sauce.

Serves 4

On special occasions, this dish can be garnished with real silver leaf, available from Indian shops. Just before serving, place a sheet, silver side down, on top and peel off backing paper.

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