Ingredients
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2 lbs lamb
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1 inch cube fresh ginger, chopped
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6 garlic cloves, chopped
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5 tablespoons plain yogurt
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2 ounces butter
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1/2 teaspoon turmeric
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1 teaspoon ground cumin
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2 teaspoons ground coriander
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1/2 teaspoon ground nutmeg
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1/2 teaspoon chili powder
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8 fluid ounces water
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1 teaspoon salt
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1/4 pint fresh single cream
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4 tablespoons ground almonds
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1 teaspoon garam masala
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1/2 teaspoon paprika
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2 large onions, sliced
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2 fresh green chilies, chopped
Instructions
- Cut the meat into thin strips about 1 1/2 inches long.
- In a blender, process the ginger, garlic, green chillies and the yogurt till smooth.
- Heat the butter in a pan and fry the onions till just brown. Add the turmeric, cumin, coriander, nutmeg and chili powder, lower the heat and fry for 2 minutes.
- Add the meat and fry till it changes colour 3 minutes.
- Slowly add the yogurt mixture stirring all the time. Cook for 5 minutes When the fat comes to the surface add the water and bring to the boil, reduce the heat and simmer covered for 60 minutes.
- Add the salt, cream and the ground almonds cook for 4 minutes, stir in the garam masala.
- Serve with the paprika sprinkled over the dish.