Supreme Lamb Curry
|Sour cream||5 Fluid Ounce (125 Milliliter)|
|Garam masala||2 Teaspoon|
|Curry powder||15 Milliliter (1 Tablespoon)|
|Lean lamb||2 Pound, cubed (1 Kilograms)|
|Butter||4 Ounce (125 Grams)|
|Silvered almonds||2 Tablespoon|
|Slivered almonds||30 Milliliter (2 Tablespoon)|
|Sultanas||2 Ounce (50 Grams)|
|Dried apricots||2 Ounce, sliced (50 Grams)|
|Garlic||2 Clove (10 gm), crushed|
|Chopped fresh ginger||2 Teaspoon|
|Finely chopped fresh ginger||2 Teaspoon|
|Onions||2 , sliced|
|Lemon juice||15 Milliliter (1 Tablespoon)|
Mix the sour cream, garam masala and curry powder together in a shallow dish.
Add the lamb cubes and leave to marinate at room temperature for 4 hours.
Melt the butter in a saucepan.
Add the almonds and fry until they are browned.
Transfer to a plate.
Add the sultanas and apricots to the pan and fry until they are lightly browned and have plumped slightly.
Transfer to the plate.
Add the garlic, ginger and onions to the pan and fry for 5 minutes.
Stir in the lamb with its marinade, salt and pepper to taste and lemon juice and fry for 5 minutes.
Return the sultanas and apricots to the pan and mix well.
Bring to the boil, cover and simmer for 1 1/4 hours, or until the lamb is tender.
Add a little water if the mixture becomes too dry.
Sprinkle over the almonds.