:: Ingredients for Creamy Mutton Curry with Almonds
Lamb- 2 lbs. (washed & cut into cubes)
Bay leaves- 2
Cloves- 2
Large onion- 1 (finely chopped)
Tomatoes- 2 (finely chopped)
Grated ginger- 1-inch piece
Crushed garlic- 7 cloves
Cinnamon- 1 stick
Black pepper- 1/4 tsp
Plain yoghurt- 2/3 cup
Seeds from 4 Green cardamoms
Coriander seeds- 1 tsp
Cumin powder- 3/4 tsp
Poppy seeds- 1 tsp
Ground mace- 1/4 tsp
Shredded coconut- 4 tablespoons
Turmeric powder- 1/2 tsp
Dried red chilies- 3 (soaked in 4 tablespoons of hot water
for 15
minutes)
Sour cream- 3 tablespoons
Blanched almonds- 1/4 cup
Oil- 4 tablespoons
Salt to taste
:: How to make Creamy Mutton Curry with Almonds
Dry roast the black pepper, cardamom seeds, cumin seeds,
coriander seeds,
poppy seeds, cloves, mace, coconut and almonds over medium
heat and grind
them with ginger, garlic, soaked red chilies with some
water to make a paste.
Heat the oil in a large pan and fry the cinnamon and bay
leaves for a minute. Add
the onion and fry until brown. Add the ground spice paste
and fry for 5 more
minutes. Mix in the yoghurt & stir-fry for few minutes.
Add the lamb pieces,
tomatoes and continue frying for 5 minutes. Then pour 1
1/2 cups of water and
reduce the heat. Cover the pan and cook for about 40-45
minutes or until the
lamb is cooked. Serve hot.
:: Creamy Mutton Curry with Almonds Cooking Videos
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