Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. Before starting, purée the chillies and onion together with a hand blender or food processor.
  2. You can use a touch of water, if necessary.
  3. Heat the oil in a large frying pan.
  4. Throw in the cardamom pods and cloves and leave just until they start to sizzle and pop.
  5. Then add in the puréed chillies and onions along with the ginger, garlic and chilli powder.
  6. Let sauté for a few minutes, then add the yogurt.
  7. Mix until the yogurt is completely combined with the other ingredients, then add the lamb.
  8. Turn the heat down and leave to simmer for 15-20 minutes, stirring from time to time.
  9. When the mixture is fairly dry, stir in the tomato paste and the ground almonds.
  10. Serve over basmati rice.
  11. Samosas or popodums are a nice side dish.
Most Helpful

4 5

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.

4 5

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.

4 5

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.