Indian lamb

Ingredients for 4 servings:

• 1 tbsp ghee
• 2 onions, chopped
• 150 ml natural yogurt
• 1 ½ tsp chili powder
• 1 tbsp coriander, ground
• 2 tsp cumin
• 1 tsp cardamom, ground
• ½ tsp clove(s), ground
• 1 tsp turmeric
• 3 garlic cloves, squeezed
• 1 tbsp freshly grated ginger
• 400 g tomato(s), chopped canned tomatoes
• 1 tsp salt
• 1 kg lamb cut into 2.5 cm cubes
• 50 g almonds (sticks)
• 1 tsp spice mix (garam masala)
• 2 tbsp coriander greens, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the ghee in a wok over medium heat and fry the onions for 5 minutes, stirring occasionally, until softened. Stir in the yogurt, spices, garlic, and ginger, then add the tomatoes and salt and simmer for 5 minutes. Stir in the meat, cover, and cook over low heat for 50-60 minutes, stirring occasionally, until the meat is tender. If it sticks to the wok, add about 125ml of water. Meanwhile, toast the almonds in a pan over medium heat for 4-5 minutes until golden brown. Shake the pan gently. Remove from the pan immediately to prevent them from cooking. Stir the garam masala into the curry and sprinkle with the almonds and coriander.