Ingredients
- 4 cloves garlic
- 4cm piece fresh ginger, finely grated
- 2 onions, divided, diced
- 60g almonds
- 1 kg lamb shoulder, cut into 3cm cubes
- 40g ghee
- 2 cinnamon sticks
- 6 cloves
- 8 cardamom pods, ground in a mortar and pestle
- 2 tsp ground coriander
- 1 tsp salt
- 200ml cream
- 1 tsp garam masala
- ⅓ cup flaked almonds, toasted, to serve
- Roti bread, to serve
- Melted butter, for brushing
Lamb Curry
Serves: 6
Prep: 20 mins
Cooking: 75 mins
Difficulty: Easy
Method
Preparation
- Preheat oven to 140°C Fan.
- Place garlic, ginger, 1 onion, almonds and ¼ cup water in a small food processor and blend into a smooth paste. Transfer to a large bowl, add the lamb and mix to coat. Cover and refrigerate for 1 hour, or overnight if you have time.
- Heat the ghee in a large flame-proof casserole. Add remaining onion and cook for 5 minutes until soft. Add lamb and cook, stirring, for 10 minutes until browned. Add cinnamon, cloves, cardamom, coriander, salt and 1 cup hot water. Cover with lid and transfer to oven for 1 hour, or until lamb is tender.
- Just before the lamb is done, heat teppanyaki plate or non-stick frypan over medium heat. Cook roti bread for 1-2 minutes a side until golden and heated. Brush with melted butter and keep warm.
- Remove cinnamon sticks and cloves. Add cream and garam masala and stir to combine. Serve curry sprinkled with toasted flaked almonds and roti bread.
Recipe presented by Falcon
