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

Almond-Lamb Curry


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Member since 2006

Serves 4 | Prep Time | Cook Time

Ingredients

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.


Pairs Well With


Notes

A dash of local for every season
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