Indian · Dinner
Lamb Curry with Almond Sauce
Bone-in lamb shoulder simmered in a spiced yogurt-almond gravy with onion, ginger-garlic, garam masala, and cardamom rather than cream and ghee. Almonds are ground fine and used sparingly for body while browning is done in minimal oil. Served as a single, warming braise.
$5
15 minsPrep
50 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
392Calories
38.2gProtein
21.9gFat
10.7gCarbs
4.1gSugar
2.9gFiber
690mgSodium
133mgChol
6.4gSat Fat
690mgPotassium
150mgCalcium
4.2mgIron
2.1mcgVitamin B12
6mgVitamin C
Goes well with
Indian pale ale (IPA)
local
Lassi (salted yogurt drink)
international
low-calorie
protein-rich
low-carb
low-calorie
Instructions
1
Prep
Trim visible fat from the lamb shoulder on a cutting board and cut into pieces; pat dry with paper towel so they brown rather than steam.
2
Marinate
Toss the lamb in a bowl with yogurt, ginger-garlic paste, turmeric, and chili powder; cover and marinate in the fridge 20 minutes.
3
Sauté
Heat the vegetable oil in a heavy pot over medium heat for 6 minutes, stirring often, until the sliced onion softens and edges turn golden.
4
Braise
Add marinated lamb and cook over medium-high heat 5 minutes, turning occasionally, until browned; add garam masala, coriander, cardamom, and bay leaf and cook 1 minute until fragrant.
5
Simmer
Pour in chicken stock, cover, and braise over low heat 35 minutes until lamb is fork-tender; stir in almond paste and salt and simmer 5 minutes until thickened, then scatter cilantro on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz425g, bone-in lamb shoulder, trimmed of visible fat
- 2/3 cup160g plain yogurt
- 2 tbsp2 tbsp ginger-garlic paste
- 11 medium onion
- 2 tsp2 tsp vegetable oil
- 6 tbsp50g almonds
- 2 tsp2 tsp garam masala
- 1 tsp1 tsp turmeric-ground
- 1 tsp1 tsp chili powder
- 2 tsp2 tsp coriander-ground
- 44 green cardamom pods
- 22 bay leaf
- 1 cup240ml chicken stock
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp cilantro
