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Ingredients
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Quantity
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|
Boneless lamb – diced
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2 pounds
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Powdered ginger
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½ tsp
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Turmeric
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3 tsp
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Chopped onions
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2 cups
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Plain yoghurt
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1 cup
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Boiling water
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½ cup
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Ground blanched almonds
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1 cup
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Heavy cream
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½ cup
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Bay leaf
|
1
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Salt
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1 ½ tsp
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Dried ground chilli peppers
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¼ tsp
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Trim fat from the lamb. Toss the lamb with ginger, ½ of the onions
and ½ of the onions. Add 1/4 cup of yogurt and left stand for 30 minutes.
Melt butter in a heavy skillet. Saute the remaining onions for 10
minutes. Remove the onions with a slotted spoon and reserve. Add the lamb
mixture to the skillet and cook over medium heat, stirring frequently, for 5
minutes. Add the remaining yogurt and cook until the liquid is absorbed. Add
half the water, cover and cook until the mixture is dry. Add the remaining water,
re-cover and cook 15 minutes.
Mix the almonds, cream, bay leaf, salt, ground chili peppers and
reserved turmeric and onions. Add to the meat; re-cover and cook very low heat
for 15 minutes. Discard bay leaf and add more seasoning if desired.
