Lamb with Almonds and Yoghurt


serves 6 - 8
1 kg (2 lb) onions
1 kg (2 lb) lamb, cut into 2.5 cm (1 in) cubes
5 g (1 tsp) ground coriander
5 g (1 tsp) ground cumin
5 g (1 tsp) chilli powder
10 g (1 1/2 tsp) salt
225 ml (8 fl oz) oil
450 ml (l6 fl oz) yoghurt
2.5 g (1/2 tsp) Garam Masala
10 g (2 tsp) poppy seeds, ground
7 cloves garlic, crushed
2.5cm (1 in) ginger, grated
6 cardamom pods, slightly crushed
75 g (3 oz) almonds, blanched and slivered
225 ml (8 fl oz) single cream


1. Peel all the onions and finely chop half of them.

2. Finely slice the other half. - Put the lamb in a large bowl, add the chopped onions, coriander, cumin, chilli and salt, mix with the meat and marinate for 4 - 5 hours.

3. Heat the oil in a large frying pan and fry the sliced onions until brown.

4. Drain them on paper towels and blend to a fine paste in a liquidizer or food processor without adding any water. (Keep the oil for making the curry.)

5. Put the yoghurt, Garam Masala and poppy seeds in a bowl, add the onion paste, mix thoroughly and put aside.

6. Heat 90 ml (6 tbsp) of the reserved oil in a large saucepan over a medium high heat.

7. Add the garlic and ginger and fry until very lightly golden.

8. Add the lamb and the spices and mix with the oil.

9. Lower the heat and, stirring occasionally, cook until all the water that came out of the lamb has been absorbed.

10. Add the yoghurt paste, cardamom and almonds and mix with the meat.

11. Cover and cook for about 30 minutes until the lamb is tender and the gravy very thick.

12. Add the cream and stir gently to mix. Cook for a further 10 minutes.

13. After the gravy has thickened and the lamb is tender, it can be transferred to an ovenproof dish, the cream gently mixed in and then put in a preheated oven at 175°C (350°F) Gas 4 for 10 minutes.

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