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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 4 |
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This rich curry needs plenty of rice to soak up the delicious sauce. Ingredients:
1/4 cup blanched slivered almond |
1/2 cup boiling water |
1 piece fresh ginger, 1-inch long, peeled and chopped |
2 large garlic cloves, chopped |
3 tablespoons olive oil or 3 tablespoons canola oil |
1 cinnamon stick, 2-3 inches long |
8 green cardamom pods |
5 whole cloves |
2 bay leaves |
1 1/4 lbs boneless lamb shoulder, cut into 1-1 1/2-inch cubes |
3/4 teaspoon cayenne pepper |
1 1/4 teaspoons salt |
1/2 teaspoon saffron thread, crumbled |
1/2 cup heavy cream |
Directions:
1. Soak the almonds in boiling water for 2 hours. Put the almonds, their soaking liquid, the ginger, and garlic into a blender and blend until smooth.
2. Pour the oil into a medium pan over medium-high heat. When shimmering, add the cinnamon, cardamom, cloves, and bay leaves and stir-fry them until fragrant, 5-10 seconds. Put in half the meat and brown on all sides. Remove the meat with tongs and put in a bowl. Brown the remaining meat the same way.
3. Return the rest of the browned meat to the pan. Pour in the almond paste. Add the cayenne, salt, and saffron. Stir and bring to a simmer. Cover, turn heat to low, and simmer gently for 60 to 75 minutes or until the meat is tender. Add the cream and cook on medium-high heat for a few minutes so the sauce thickens.
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