Lamb Curry with Almonds and Mango
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 teaspoon saffron threads
- 0.5 liter ½ yogurt
- 2 teaspoons caraway seeds
- 2 teaspoons, heaped salt
- 1 kg shoulder lamb, cut into cubes
- 75 g almond (s), unsalted and peeled
- 8 tablespoon ghee, (clarified Indian butter) or vegetable oil
- 10 cm cinnamon
- 0.5 teaspoon ½ cardamom pod (s), crushed
- 6 carnation (s)
- 4 medium onion (s)
- 2 cloves garlic)
- 2 teaspoon, heaped ginger root, grated
- 1 teaspoon, heaped chili powder
- 0.75 liter ¾ coconut milk
- 2 mango (s), cut into pieces
Print Recipe
Pin Recipe Instructions
- Soak the saffron threads in 3 spoons of boiling water for 10 minutes. Mix the yogurt, cumin and salt in a bowl.
- Add the meat in cubes and marinate for 30 minutes.
- Soak the almonds in 8 tablespoons of boiling water for 10 minutes, then mix to a fine puree.
- Chop the garlic and onions, grate the ginger.
- Heat the ghee in a thick-bottomed casserole. Add cinnamon, cardamom and cloves. After about a minute, add the onions, garlic and ginger while stirring and cook for about 8 minutes.
- Remove the lamb from the marinade, drain and dry a little, then fry while stirring. Stir in the marinade and 8 tablespoons of cold water as well as the almond puree, season with the chili powder and cook for 10 minutes.
- Pour coconut milk into the saucepan, bring to the boil, reduce the heat and stew half covered for approx. 20-30 minutes or until the lamb is tender. Add the mango cut into pieces 10 minutes before the end of the cooking time.
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