Almond-Lamb Curry
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 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
DIRECTIONS
  1. Heat over to 300 degrees.
  2. Heat oil in saucepan over medium-high heat.
  3. Add cumin seed, sizzle 15 to 30 seconds.
  4. Add onion, ginger and garlic; stir-fry 3 to 5 minutes.
  5. Add almonds, coriander, salt cayenne pepper, cardamon, cloves and pepper.
  6. Stir-fry 1 to 2 minutes.
  7. Stir in tomato sauce and 1/4 cup water.
  8. Reduce heat and simmer 4 to 5 minutes.
  9. Stir in lamb and 1 tablespoon cilantro.
  10. Cover and simmer 5 to 7 minutes.
  11. Stir in remaining 1/2 cup water.
  12. Spoon into casserole.
  13. Cover and bake 40 to 45 minutes.
  14. Uncover and bake additional 45 minutes.
  15. Remove from oven.
  16. Gently stir in half-n-half.