Recipe by Brian Holley
This is a truly superb SUPERB curry, very much in the top league. The use of yogurt, cream, and ground almonds combine wonderfully with the spices to make a medium hot dish. You'll cook this time and time again.
Top Review by PhilH
Having not been in touch for a while, I decided to try one of your new recipes, and I liked the idea of the ingredients but only had chicken to hand. Pretty damn good my friend. I know that lamb, especially on the bone would give this a "richer" flavor, but I am very pleased with the result. Having noted a previous comment, I would advise adding water only "as necessary". This way there is no chance of it being "runny". I added a little more chilli powder, to my own taste, and its a VERY GOOD curry that results. Keep it up Brian.
- 2 lbs lamb
- 1 inch cube fresh ginger, chopped
- 6 garlic cloves, chopped
- 2 fresh green chilies, chopped
- 5 tablespoons plain yogurt
- 2 ounces butter
- 2 large onions, sliced
- 1⁄2 teaspoon turmeric
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 1⁄2 teaspoon ground nutmeg
- 1⁄2 teaspoon chili powder
- 8 fluid ounces water
- 1 teaspoon salt
- 1⁄4 pint fresh single cream
- 4 tablespoons ground almonds
- 1 teaspoon garam masala
- 1⁄2 teaspoon paprika
Directions See How It's Made
- Cut the meat into thin strips about 1 1/2 inches long.
- In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
- Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
- Add the meat and fry till it changes colour 3 minutes.
- Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
- Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
- Serve with the paprika sprinkled over the dish.