More Great Recipes: Lamb/Sheep | Main Dish | Oven

Almond-Lamb Curry

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Member since 2006

Serves 4 | Prep Time | Cook Time


1 tablespoon olive oil
1 teaspoon cumin seed
1/2 cup finely chopped red onion
2 tablespoons finely chopped gingerroot
5 cloves finely chopped garlic
1/2 cup ground almonds
1 teaspoon ground coriander seed
1/2 teaspoon salt
1/2 teaspoon ground red pepper (cayenne)
1/2 teaspoon ground cardamon
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
1/2 cup tomato sauce
3/4 cup water
1 pound boneless leg of lamb, cut into 2-inch cubes
2 tablespoons chopped fresh cilantro
1/2 cup half-n-half

Heat over to 300 degrees.

Heat oil in saucepan over medium-high heat.

Add cumin seed, sizzle 15 to 30 seconds.

Add onion, ginger and garlic; stir-fry 3 to 5 minutes.

Add almonds, coriander, salt cayenne pepper, cardamon, cloves and pepper.

Stir-fry 1 to 2 minutes.

Stir in tomato sauce and 1/4 cup water.

Reduce heat and simmer 4 to 5 minutes.

Stir in lamb and 1 tablespoon cilantro.

Cover and simmer 5 to 7 minutes.

Stir in remaining 1/2 cup water.

Spoon into casserole.

Cover and bake 40 to 45 minutes.

Uncover and bake additional 45 minutes.

Remove from oven.

Gently stir in half-n-half.

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