Who doesn’t love a good curry? A dish that is full of fragrant spices that makes one think of faraway, distant lands. Curries are dishes that are guaranteed to warm a shivering soul on a blustery day. They are perfect for beating the January blues!
Be it a hot curry or a mild curry, they are all perfect in their own, individual way. Accompanied by some naan and pilau rice, what more could you ask for?
This curry in particular is a heart-warming concoction of lamb, almonds, cream, garam masala and a number of other important spices. It is indulgently creamy with just the right hint of warmth. Not to mention, being extremely easy to prepare and cook.
With each curry I make, more and more follow. Is Indian cuisine possibly becoming a favourite of mine? Could it possibly replace Italian? The tides could possibly be turning. Or maybe not. But Indian definitely comes second on my list.
So kick back and beat the January blues with this recipe for masala lamb. 🙂
Ingredients (Serves 4):
- 4 cloves garlic, finely chopped
- 50g ginger, peeled and finely chopped
- 50g flaked almonds
- 2 onions, finely chopped
- 1 tsp cayenne pepper
- 400-500g good-quality lamb, cut into chunks
- oil, for frying
- 1 1/2 tsp ground coriander
- 1 1/2 tsp ground cumin
- 300ml double cream
- 3 heaped tsp garam masala
- In a food processor, blend the garlic, ginger, almonds, onion and cayenne to a fine paste. Add a drop of water if required.
- Heat a little oil in a large saucepan and add the coriander and cumin, frying for around one minute. Add the lamb and brown all over. Then add the blended garlic, ginger, almond, onion and cayenne paste and fry until the dish is fragrant and quite dry. Add 200ml water and a shake of salt, simmering for a few minutes. Add the cream and bring to a simmer. Place a lid on the saucepan and cook over a low heat for approximately 1-1 1/2 hours. Stir every now again to ensure that nothing catches at the bottom.
- Bring the curry to the boil, turn the heat down and stir in the garam masala. Cook for another 10-15 minutes.
- Serve with pilau rice and naan bread.