Ingredients
-
4
-
2
-
3
-
4
-
1/2
-
1
-
4
-
2
-
1
-
1/2
-
-
-
-
-
Directions
Lamb in Indian Spices and Yoghurt,I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you’ll get.,Like Miss Annie’s review before me, This IS a TERRIFIC recipe! Am SOOOOOOOOOOOOOOOOOOOO glad I decided to try! And LAMB today was my best buy! Aromatic flavours to savour, can you smell it too? Would invite you all to dinner, BUT WE SCOFFED UP THE LOT TOO! lol THANKS!,This is fantastic and I didn’t even make it with lamb. used a cup of red lentils and an aubergine and it turned out a treat. It smelt delicious whilst it was cooking and it didn’t disappoint on eating.This really tasted as though you had ordered it from an Indian restaurant. Thank you!
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Steps
|
1
Done
|
Heat the Oil in a Wok Over Medium Heat, Add the Onion and Cook, Stirring For 5 Minutes or Until It Has Softened. |
|
2
Done
|
Add the Garlic and Ginger and Cook For 2 Minutes More. |
|
3
Done
|
Stir in the Yoghurt and All the Spices. |
|
4
Done
|
Add the Canned Tomatoes, a Teaspoon of Salt, Then Cook For 5 Minutes More. |
|
5
Done
|
Add the Lamb and Stir Until It Is Coated. |
|
6
Done
|
Cover and Cook on a Low Heat For 1 1/2-1 3/4 Hours or Until the Lamb Is Tender, Stirring Occasionally. |
|
7
Done
|
Add a Little Water If the Lamb Begins to Stick. |
|
8
Done
|
Meanwhile, Toast the Almonds in a Dry Frying Pan, Shaking Gently Until Golden-About 3-4 Minutes. |
|
9
Done
|
When the Lamb Is Tender, Add the Garam Masala to the Curry and Mix Through. |
|
10
Done
|
Sprinkle With the Slivered Almonds and Chopped Cilantro, Then Serve. |
