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Lamb Almond Curry
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    Lamb Almond Curry

  • 1.5 pounds lamb
  • 1/4 cup vegetable oil
  • 1 large onion, finely chopped
  • 6 green cardamom pods, bruised (bruised = cracked open, but not peeled)
  • 1 teaspoon ground turmeric
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • 1 recipe Nut Masala, made with almonds
  • 2/3 cup plain yogurt
  • 1 (14 oz) can chopped tomatoes
  • 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.
    Bring to a boil then reduce heat, cover and cook 40-50 minutes until lamb is tender, and liquid makes a thick sauce, stirring occasionally.

    Nut Masala:
    A nice modification is to save half of the nuts and add them after the mix has been ground.

  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon cardamom seeds
  • 1 tablespoon poppy seeds
  • 1 teaspoon black pepper corns
  • 2 gloves garlic, crushed
  • 1 (1-inch) piece fresh ginger, grated
  • 2 oz. blanched almonds or unsalted cashew nuts, chopped or sliced
  • 1/4 cup boiling water
  • 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
    Posted By: Karen Haigh & Rob Driskill
    Post Date:

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