|Lamb Almond Curry|
Trim excess fat from lamb; cut into 1.5 inch cubes. Heat oil in a heavy saucepan; add onion. Cook until softened; add cardamom, turmeric,
chile powder, cumin, paprika, coriander and masala.
Cook, stirring, 2 to 3 minutes, then stir in yogurt and tomatoes and bring to a boil. Add lamb cubes and stir well.
Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and ginger and cook 2 minutes more, then cool. Put spice mix in a blender or food processor. Add nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month.
From: The Dinner Co-op
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