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Categories:
vegetable oil cinnamon sticks cloves cardamom pods onions garlic ginger lamb lean yogurt water chili powder almonds ground salt coconut milk hot chili peppers
Viewed: 13 - Published at: 8 years agoIngredients
- 5 tablespoons vegetable oil
- 2 each cinnamon sticks
- 6 each cloves
- 1 tablespoon cardamom pods
- 1 large onions chopped
- 2 each garlic cloves crushed
- 1 1/2 inch ginger fresh, peeled and chopped
- 1 1/2 pounds lamb lean, cubed
- 1 1/4 cups yogurt, plain
- 1 teaspoon saffron threads soaked in 2 tb boiling water
- 1/2 teaspoon chili powder
- 1/2 cup almonds ground
- 1 teaspoon salt
- 1 1/2 cups coconut milk
- 2 each hot chili peppers dried
Method
- Heat oil in a saucepan.
- When hot, add cinnamon, cloves and cardamom and fry for 1 minute.
- Add onion and fry.
- Stirring occasionally, until it is soft.
- Add the garlic and ginger and fry for 3 minutes, stirring frequently.
- Add the lamb cubes and fry until they are evenly browned.
- Beat the yogurt, saffron mixture and chilli paste together, then stir mixture into lamb cubes.
- Cook for 1 minute.
- Beat the almonds with enough water to form a thick paste, then stir the paste into the lamb cubes, with the salt.
- Simmer for 15 minutes.
- Stir in coconut milk and chillis and reduce the heat to low.
- Simmer for 1 hour, or until the lamb is cooked through and tender.
- Uncover the pan for rhe last 10 minutes of cooking.
- Transfer to a warmed dish and serve at once.
