Lamb Almond Curry Mughal Lamb Curry Recipes

INDIAN ALMOND CURRY LAMB

Steps:

• Preheat the oven to 450°F.
• Spray the inside and lid of a cast-iron Dutch oven with olive oil.
• Rinse the lentils in a mesh strainer and pour into the pot. Add 1/2 cup boiling water and stir to distribute the lentils in an even layer.
• Scatter the onion over the lentils. Sprinkle on the cumin, ginger, and garlic and lightly season with salt and pepper.
• In a medium bowl, combine the almonds, cardamom, coriander, cayenne, cloves, and black pepper to taste. Add the meat and stir to coat, then add the mixture in forkfuls to the pot, making an uneven layer. Cover with the bell pepper. Stir the cilantro into the tomato sauce and pour the mixture over the top.
• Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
• Calories: 464
• Protein: 49g
• Carbohydrates: 23g
• Fat: 19g
• Cholesterol: 122mg
• Sodium: 370mg
• Fiber: 7g

LAMB & ALMOND CURRY (MUGHAL LAMB CURRY)

Steps:

• Heat the oil in a large pan over a medium temperature and add the cardamoms, cloves, cinnamon quill, fennel and coriander seeds and fry for just under a minute until they've darkened in colour and they acquiesce their aroma. Add the onion, chillies lamb, garlic and ginger and brown for 5-6 minutes. Pour in the water, stir vigorously and turn up the heat until the pan is bubbling, season with salt. Turn down to a low heat and leave to simmer for up to 2 hours or until the lamb has become tender and easy to tear apart with a fork.
• In a separate frying pan toast the almonds flakes over a medium heat until golden brown and sprinkle over the lamb to create ghosht badaam just before serving.