Ingredients

How to make it

  • Trim the excess fat from the lamb, then wash and drain the meat. Cut it into bite-sized cubes then place in a large saucepan with 1 tablespoon of salt and bring to a boil. Remove from the heat, drain to remove the scum and rinse briefly. Set aside to drain thoroughly.
  • Use a pestle and mortar to pound the ginger, garlic and almonds to a fine paste. Set aside
  • In a cooking pot, heat the oil and quickly fry the curry leaves for a few seconds until fragrant. Remove them from the pan with a slotted spoon and set aside for garnishing.
  • To the same pan add the cloves and cinnamon stick, then add the onions and the ginger-garlic-almond paste and cook, stirring, for approximately 5 minutes. Mix in the tomato purée and the curry powder and continue cooking and stirring until the mixture is fragrant. Add the lamb and the can of chopped tomatoes and cook for 30 minutes, stirring often.
  • Stir in the salt, sugar, coconut or evaporated milk and enough water enough to cover the meat. Bring to a boil and simmer until the lamb is tender, approximately 30 minutes. Garnish with the fried curry leaves before serving with pitta bread and rice, and a mango or aubergine chutney or pickle

Reviews & Comments 11

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    " It was excellent "
    sitbynellie ate it and said...
    This looks fantastic, I'm saving and printing this one for future cooking/eating pleasure. Thanks for the post.
    sitbynellie
    (Susan)
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  • essence_magazine 9 years ago
    wow !! very differnt, I will def have to try it
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  • happychild 10 years ago
    Looks so Good
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  • zeynah 10 years ago
    looks wonderfull, thanks. Im so sad i dont have all the ingredients to make it now. Mmm... cant wait to try it!
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    " It was excellent "
    turtle66 ate it and said...
    I wish i were eating this right now!...
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  • cabincrazyone 10 years ago
    Definitely on my grocery list, then into the pot! Sounds great.
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  • capedread 10 years ago
    hmmm love curries so will give this one a go ta
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  • fortuna 11 years ago
    Wow! This looks great! I guess one can use regular sugar, palm sugar would be next to impossible to get in my town. By the way, sugar is a key ingredient in many dishes, I have found. It can make or break the recipe. It is especially good in spicy dishes. Thanks for the cool recipe.
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  • decobabe 11 years ago
    This sounds really splendid, but doesn't it make a lot? Could use a bit of guidance as to size of pot and serves how many!
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  • bonzaichef 11 years ago
    Thank you kindly Darly!!
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    " It was excellent "
    daryllau ate it and said...
    Nicely done sir... very rich recipe indeed. I love the way you added blanched almonds in it... SUPERB!
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