Indian Lamb Curry with Almonds
4 cloves garlic
4cm piece fresh ginger, finely grated
2 onions, divided, diced
60g almonds
1 kg lamb shoulder, cut into 3cm cubes
40g ghee
2 cinnamon sticks
6 cloves
8 cardamom pods, ground in a mortar and pestle
2 tsp ground coriander
1 tsp salt
200ml cream
1 tsp garam masala
⅓ cup flaked almonds, toasted, to serve
Roti bread, to serve
Melted butter, for brushing
Preheat oven to 140°C Fan.
Place garlic, ginger, 1 onion, almonds and ¼ cup water in a small food processor and blend into a smooth paste. Transfer to a large bowl, add the lamb and mix to coat. Cover and refrigerate for 1 hour, or overnight if you have time.
Heat the ghee in a large flame-proof casserole. Add remaining onion and cook for 5 minutes until soft. Add lamb and cook, stirring, for 10 minutes until browned. Add cinnamon, cloves, cardamom, coriander, salt and 1 cup hot water. Cover with lid and transfer to oven for 1 hour, or until lamb is tender.
Just before the lamb is done, heat teppanyaki plate or non-stick frypan over medium heat. Cook roti bread for 1-2 minutes a side until golden and heated. Brush with melted butter and keep warm.
Remove cinnamon sticks and cloves. Add cream and garam masala and stir to combine. Serve curry sprinkled with toasted flaked almonds and roti bread.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
