Ingredients

How to make it

  • Heat the oil in a pan and fry the asafoetida and lamb, stirring well to seal the meat. Reduce the heat, cover and cook for about 10 minutes.
  • Add all the remaining ingredients except the yogurt and almonds and mix well. If the meat is too dry, add a very small quantity of boiling water. Cover the pan and cook on a low heat for a further 10 minutes.
  • Remove the pan from the heat and leave to cool a little. Add the yogurt, 1 tablespoon at a time, stirring constantly to avoid curdling. Return to a low heat and cook uncovered until thick. Garnish with a spoonful of yogurt and a few saffron strands.
browning the lamb   Close
adding final touches   Close

Reviews & Comments 7

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  • julieh1956 5 years ago
    it's a lovely curry but please could you tell me whether to add almonds or not?I have this recipe in a cook book and it doesn't mention almonds in the ingredients but in the preparation it says now put in the ground almonds????
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    " It was excellent "
    hooch ate it and said...
    O...yumm, this is making my mouth water...
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    " It was excellent "
    lor ate it and said...
    Ohhhhhh, I'm right there with everyone else!!! How could I resist this dish? I can't wait to prepare it. Thank you for sharing this "5" rated winner!!! Cheers!!!
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  • berry 12 years ago
    Wow Marie... this is wonderful, I love this recipe!
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    " It was excellent "
    iffyo ate it and said...
    Take a ^five!This is Super good Joy Marie!
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    " It was excellent "
    ambus ate it and said...
    Yes,a winner...Beautiful recipe. I must try this.
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  • legoflamb 12 years ago
    How could I resist lamb in a spice-y curry-y sauce with an ingredient I can hardly pronounce? Another winner!
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