Yoghurt Lamb Recipe

Ingredients :

1 kg

1 tablespoon

2

1/2 cup

1 teaspoon

1 tablespoon

2 teaspoons

1 teaspoon

1/2 teaspoon

1 teaspoon

3 cloves

1 tablespoon

1 teaspoon

410g

1/4 cup

3 teaspoons

Lamb

Ghee or cooking oil

Medium onions, chopped

Yoghurt

Chili powder

Ground coriander

Ground cumin

Ground cardamom

Ground cloves

Ground turmeric

Garlic, crushed

Grated fresh ginger

Salt

Canned chopped tomatoes

Slivered almonds

Garam masala

Chopped coriander leaves for garnishing

• Cut the lamb into 2.5 cm cubes.

• Heat the ghee in a large pan, add the onion and cook, stirring until soft.

• Add the yoghurt, chili powder, coriander, cumin, cardamom, cloves, turmeric, garlic and ginger. Combine well.

• Add the salt and drained tomatoes, and simmer, uncovered for 5 minutes.

• Add the lamb and stir until coated.

• Cover and cook over low heat for 1 to 1 1/2 hours, or until the lamb is tender, stirring occasionally.

• Uncover and simmer until the liquid is thick.

• Meanwhile toast the almonds in a dry pan over medium heat for 3 to 4 minutes, shaking the pan gently, until the nuts are golden brown.

• Remove from the pan at once to prevent burning.

• Sprinkle the lamb with the garam masala and mix through.

• Serve with the almonds sprinkled over and garnished with coriander leaves.