Prep 15 mins
Cook 30 mins
Traditional versions of this dish can take quite a long time to prepare but I've adapted this version so you can whip it up after work. Adjust the spices to your taste.
- 350 g diced lamb
- 2 tablespoons oil
- 6 whole cardamom pods
- 2 teaspoons ground cloves
- 1 -2 fresh red chile, chopped
- 2 small onions, chopped
- 2 inches fresh ginger, grated
- 3 -5 cloves garlic, grated
- 1 -2 teaspoon chili powder
- 3⁄4 cup yogurt
- 2 tablespoons tomato paste
- 1 tablespoon ground almonds
- Before starting, purée the chillies and onion together with a hand blender or food processor.
- You can use a touch of water, if necessary.
- Heat the oil in a large frying pan.
- Throw in the cardamom pods and cloves and leave just until they start to sizzle and pop.
- Then add in the puréed chillies and onions along with the ginger, garlic and chilli powder.
- Let sauté for a few minutes, then add the yogurt.
- Mix until the yogurt is completely combined with the other ingredients, then add the lamb.
- Turn the heat down and leave to simmer for 15-20 minutes, stirring from time to time.
- When the mixture is fairly dry, stir in the tomato paste and the ground almonds.
- Serve over basmati rice.
- Samosas or popodums are a nice side dish.
this is very good and cooks up quicker than most lamb dishes. i added some black mustard seeds and garam masala, and i doubled the recipe which made an enjoyable dinner.
this recipe was fabulous! thank you. I made some minor amendments. I also put the ginger and garlic into the food processor together with the onions and chillies. Also I used dried chillies instead of fresh ones, and added cinnamon sticks, fresh tomatoes and left out the ground almonds as I didn't have any.
Totally tasty. Delicious. Only bugbears were it took 10 minutes longer prep (grinding spices and almonds, pureeing onion & chilli) and another 10 or 25 minutes longer to cook as seemed to take forever to get a bit drier - it was extremely watery until we put in the tomato paste and ground almonds.