This curry went down a storm at my friend’s birthday – aromatic with a good amount of heat, ground almonds and poppy seeds impart a deep richness.
No cream or coconut milk makes this dish surprisingly light. Using good quality leg of lamb which has been well trimmed will cut down the cooking time meaning this can easily be ready within a couple of hours with little attention.
Best served with homemade raita, naan bread and saffron rice.
Almond Lamb Curry
For the Sauce: 4 Medium Onions (Diced), 2 Cinnamon Stick, 6 Cloves, 8 Curry Leaves, 6 Cardamom Pods, 5 Medium Tomatoes Diced, 1tbsp Ginger-Garlic Paste
To Finish the Curry: 1kg Diced Leg Lamb, 1tsp Mild Chilli Powder, 2tsp Hot Chilli Powder, 2tbsp Ground Coriander, 1tsp Turmeric, 2tbsp Tamarind Paste, 300g Ground Almonds, 2tbsp Poppy Seeds
1) Heat a little oil in a large casserole dish on the stove top over a medium heat. Add the cloves, cardamon pods, cinnamon sticks and curry leaves and cook for 1 minute. Add the diced onion and cook for 5 minutes until golden brown. Then add the ginger-garlic paste to the dish and cook for 1 minute. Finally add the diced tomatoes and allow to cook down for 10 minutes.
2) Meanwhile, brown the lamb in a separate pan over a high heat – in batches if necessary and set aside.
3) Once the onion and tomato mixture has cooked down, transfer to a blender and blitz until smooth. Return to the casserole dish and place over a medium heat. Add the ground/powdered spices and cook for 5 minutes. Add the lamb and 400ml of water and bring to a simmer. Cook for 1 hour uncovered over a very low heat until the lamb starts to become tender.
4) Add the ground almonds, poppy seeds and tamarind paste. Continue to cook on low for another half hour or until the lamb is fully cooked and tender. Once ready, serve topped with some freshly chopped coriander.