|Plain low fat yogurt||1⁄4 Cup (4 tbs)|
|Cardamom seeds||1⁄4 Teaspoon, pounded|
|Fresh ginger root piece||1 Inch|
|Chopped garlic||1 Tablespoon|
|Blanched and chopped almonds||3 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Boneless lamb||1 Pound, cut into 3/4-inch cubes|
|Onions||2 , minced|
|Ground cumin||1 1⁄2 Teaspoon|
|Cream||1⁄2 Cup (8 tbs), mixed with 1 1/4 cups water|
|Water||1 1⁄4 Cup (20 tbs) (Mixed With Cream)|
|Garam masala||1⁄2 Teaspoon|
Place the yogurt, cardamom, ginger, garlic, and almonds in a blender and blend to a smooth paste.
In a wide-based, nonstick pan, heat the oil over medium heat.
Add the lamb, onions, bay leaves, and cloves, and stir-fry for 10 minutes or until the lamb and onions have browned.
Stir in the almond and yogurt paste, the paprika, ground cumin, and salt.
Continue to stir and cook until all the liquid has evaporated.
Stir-fry for another minute.
Stir in the cream and water mixture.
When it starts to boil, reduce the heat to low, cover, and simmer (stirring to prevent sticking) for 35-40 minutes longer, or until the lamb is tender and you have a thick, brown gravy.
Add more liquid and garam masala.
cook for another 5 mins
Remove from the heat.