Curried Lamb With Almonds
|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|
|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)|
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 heatedâ€”do not boil.
Garnish with almonds.
Serve with hot cooked rice.