Yields:
4 Servings
Difficulty: Easy
Prep Time: 2 Hr 15 Mins
Cook Time:
1 Hr
Total Time:
3 Hr 15 Mins
This curry is very straight forward to make – it is a delicious, mild & comforting curry!
Ingredients
Adjust Servings
- To serve
Instructions
- In a large bowl add the cubed lamb, garlic paste and ginger paste. Use your hands to rub the paste into the lamb, cover and set aside in a cool place to marinate for at least 2 hours.
- In a large frying pan heat the oil over a medium heat, add the onions and chilli. Now gently fry, stirring frequently for 5-8 minutes until softened and golden.
- Now add the cardamom pods, cinnamon stick, coriander, cumin and turmeric. Stir continuously for 1-2 minutes or until the spices are aromatic.
- Add the lamb, cook for 5-7 minutes until browned. Stir in the water, bring to the boil and then reduce to a simmer. Cover the pan tightly and allow to simmer for 40-45 minutes until tender.
- Meanwhile in a small bowl add the double cream and ground almonds and mix together. When the lamb is tender add 4 tablespoons of the cooking liquid to the cream and stir through. Now add this to the lamb, with the salt and garam masala.
- Allow to simmer for a further 5 minutes uncovered. Serve on warmed plates with a sprinkling of toasted flaked almonds and rice or Indian breads (or both), enjoy!