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    You are in: Home / Recipes / Lamb & Almond Curry (Mughal Lamb Curry) Recipe
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    Lamb & Almond Curry (Mughal Lamb Curry)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    French Terrine's Note:

    Many thanks to Ivor, of, for graciously granting permission to post his recipe here! Follow him on Twitter! check out his blog! and get his cookbook/ebook! I promised him that a billion home chef would be able to view his recipe....I probably lied about the "billion." But even a small fraction of 1% of a billion is still a LOT of home chefs! Sorry, Ivor, I had to modify the 500 grams of lamb, because this format would not accept that particular measurement.

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    Units: US | Metric


    1. 1
      Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they’ve darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5–6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.
    2. 2
      In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.

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    Nutritional Facts for Lamb & Almond Curry (Mughal Lamb Curry)

    Serving Size: 1 (128 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 402.1
    Calories from Fat 286
    Total Fat 31.8 g
    Saturated Fat 6.9 g
    Cholesterol 60.0 mg
    Sodium 51.3 mg
    Total Carbohydrate 10.7 g
    Dietary Fiber 3.1 g
    Sugars 3.4 g
    Protein 20.5 g

    The following items or measurements are not included:

    green cardamom pods


    fresh ginger

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