Indian · Dinner
Lamb Curry with Almond Sauce
A North Indian braise of bone-in lamb shoulder simmered until tender in an onion-tomato gravy infused with cardamom, cinnamon and cloves, then thickened with ground almonds and cream into a rich, nutty sauce. Served over basmati rice or with naan.
$6
20 minsPrep
80 minsCook
100 minsTotal
MediumLevel
Nutrition per serving
581Calories
47.1gProtein
38.4gFat
15.2gCarbs
6.1gSugar
3.1gFiber
810mgSodium
207mgChol
16.8gSat Fat
850mgPotassium
175mgCalcium
5.2mgIron
2.6mcgVitamin B12
8mgVitamin C
Goes well with
Pinot Noir
local
Masala Chai
international
gluten-free
protein-rich
low-carb
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Cut the lamb shoulder into chunks, slice the onion thinly, chop the tomato, and mince the garlic.
2
Bloom
Melt ghee over medium heat, add cardamom pods, cinnamon stick, and whole cloves; cook 1 minute until fragrant.
3
Sauté
Add onion and cook over medium heat 8 minutes, stirring occasionally, until soft and golden at edges.
4
Sauté
Stir in ginger-garlic paste and garlic; cook 1 minute until aromatic. Add tomato, cumin, coriander, turmeric, and chili powder; cook 4 minutes until jammy and oil separates.
5
Braise
Add lamb and sear over medium-high heat 5 minutes until browned. Pour in stock, season with salt, cover, and simmer 70 minutes until lamb is tender.
6
Finish
Stir in ground almonds, yogurt, and cream; simmer 5 minutes uncovered until thickened and pale gold.
7
Finish
Stir in garam masala and cook 30 seconds over low heat until combined.
8
Plate
Spoon lamb and sauce into a bowl and scatter cilantro over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g bone-in lamb shoulder
- 11 onion
- 2 tbsp2 tbsp ginger-garlic paste
- 4 cloves4 cloves garlic
- 3.6 oz100g tomato
- 1.4 oz40g almond, ground
- 4 tbsp4 tbsp plain yogurt
- 4 tbsp4 tbsp heavy cream (60ml)
- 2 tbsp2 tbsp ghee
- 44 green cardamom pods
- 22 inch cinnamon stick
- 44 cloves, whole
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp coriander-ground
- 1/2 tsp1/2 tsp turmeric-ground
- 1 tsp1 tsp chili-powder
- 1/2 tsp1/2 tsp garam masala
- 1 cup240ml chicken stock
- salt to taste
- cilantro leaves for garnish
