Being a BIG fan of Indian food, i’m not one to shy away from spice, and I love my food hot! But once in a while, I do show some restraint and make a dish that’s milder in heat. This curry is fantastic, the mild flavour is enhanced by the use of fresh coriander which gives it a fragrant lift. A word of warning however, this curry is appallingly fattening. But once in a while can’t be bad can it? That’s what I’m telling myself. Once a year should be OK.
1.3kg lamb (leg, shoulder – cubed)
4 onions (finely chopped)
500ml natural yoghurt
1-2 teaspoons salt
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
1 teaspoon chilli powder
125ml melted ghee (or clarified butter)
3 garlic cloves (minced)
115g blanched almonds
10 tablespoons fresh coriander leaves (chopped)
In a large pan, mix together the lamb, onion, yoghurt, 1/2 the salt, cardamom, cinnamon, ginger, chilli powder, butter and garlic. Add enough water to cover the meat by about 1cm. Turn on the heat and bring the sauce to a simmer. Reduce the heat to low and simmer the sauce uncovered for 1 1/2 hours, stirring occasionally. The sauce should reduce considerably. Remove from the heat.
Grind the almonds finely in a food processor or pestle & mortar. Combine with the milk then pour this into the curry. Add the cream then turn on the heat to bring to a simmer. Remove from the heat again and stir in the coriander. Add the remaining salt or to your taste.
Serve with plain boiled Basmati rice. Delicious!