You are here

Curried Lamb With Almonds

Yogurt.Cooks's picture
The curried lamb with almonds is cooked preparation of cubed lamb meat with a medley of spices. Prepared with yogurt and onions flavored with turmeric, ginger and cayenne, the curried lamb with almonds is garnished with slivered almonds and best served over hot cooked rice.
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Onion 1 Large, finely chopped
  Minced ginger/0.5 teaspoon ground ginger 2 Teaspoon
  Turmeric 1 1⁄2 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Flour 1 Tablespoon
  Lean boneless lamb shoulder 2 1⁄2 Pound
  Water 3⁄4 Cup (12 tbs)
  Plain yogurt 1 1⁄2 Cup (24 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs)
  Hot cooked rice 1 Cup (16 tbs)
  Raisins 1⁄2 Cup (8 tbs)
  Pepper To Taste
  Salt To Taste

Melt 2 tablespoons butter in large skillet over medium heat; add onion and cook until translu-cent.
Stir in ginger, turmeric, qayenne pepper and flour; cook until bubbly.
Transfer to bowl; set aside.
Melt remaining butter in skillet over me-dium heat; add lamb, a few pjeces at a time; brown well.
Add water, cover, reduce heat, and simmer 1 1/2 hours or until lamb is tender.
Stir several times during cooking; add more water if needed.
Add reserved onion mixture and raisins to lamb; cook, stirring, until mixture isthickened, approximately 3 minutes.
Season to taste with salt and pepper.
Add yogurt; cook just until heated—do not boil.
Garnish with almonds.
Serve with hot cooked rice.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (18 votes)