Spicy lamb with cream & almonds

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olive magazine

9 ratings

Recipe by olive magazine

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1. Whizz the garlic, ginger and almonds and 100ml water in a blender until you have a paste.
2. Heat a little oil in a large casserole and brown the meat in batches on all sides, then remove with a slotted spoon. Add the onion and fry until browned, add the cardamom, cloves and cinnamon, stir briefl y then tip in the paste and the rest of the spices except the garam masala. Stir the mixture for 3-4 minutes or until it has browned a little. Add the meat and any liquid that has come out of them, a little salt, the cream and 100ml water. Bring to the boil.
3. Cover the pan, turn the heat to low and simmer for 1 hour, or until the meat is tender. Stir every now and then to make sure nothing has stuck. If the sauce is too liquid then simmer it with the lid off until it thickens, if it's too thick add a little water. Skim off any fat then stir in the garam masala. To serve, sprinkle with coriander

Per serving

897 kcalories, protein 55.5g, carbohydrate 10.4g, fat 70.7 g, saturated fat 29.2g, fibre 2.7g, salt 0.47 g

Latest comments and suggestions

• Lesley

  13 January 2008

  Lesley rated and commented on this recipe

  

  A wonderful recipe, easy to cook and enthusiastically received.

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• marie

  21 January 2008

  marie commented on this recipe

  Very simple to make and tasted delicious. A bit too spicy for my youngest daughter, so, for everyone to enjoy it the next time, i will use half the amount of cayenne

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• marie

  21 January 2008

  marie rated this recipe

  

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• rachel

  06 February 2008

  rachel rated and commented on this recipe

  

  lovely recipe , i actually forgot to buy cream and so used coconut milk instead which still came out wonderful.have done it properly since and was still lovely

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• suzi

  21 February 2008

  suzi commented on this recipe

  How much cayenne pepper did anyone use - I would like the curry to be quite spicy?

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• Erlik27

  27 February 2008

  Erlik27 rated and commented on this recipe

  

  Thought this delicious. Added a couple of green chillies - like it hot. Do people REALLY put 8 cloves of garlic in a recipe? (I used one), and how long is it before they can talk to someone without them passing out?

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• ClaireCV

  27 May 2008

  ClaireCV rated and commented on this recipe

  

  Not knowing how much cayenne pepper and garam masala to use, I went for 1 tsp each. The finished meal tasted very authentic, but the sauce was a little too thick, even with adding water. The flavour of the almonds and garlic was rather overpowering, and made for a very rich sauce. Saying that it was tasty, but I wouldn't rush to make it again.

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• MushyPeaBrain

  04 June 2008

  MushyPeaBrain rated and commented on this recipe

  

  I also went for 1 tsp of cayenne pepper and garam masala and found this to be too hot for me. Hubby and I both love creamy dishes but this was still too rich fo us. Not horrible but wont be making it again.

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• Misti

  11 June 2008

  Misti commented on this recipe

  yes people REALLY do use 8 cloves of garlic in food. And it was lovely. I only had 500g of meat so i added a can of pineapple chunks (drained) as well. I only used 1/2 a tsp cayenne and this was quite mild but it only needs a slight kick. I used a generous sprinkling of garam masala at the end. Both of these seasonings should always be used to taste. i would make this again, but not too soon as it was very filling!

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• Stephanie

  12 June 2008

  Stephanie commented on this recipe

  I really enjoyed this dish but next time will use a little less cinnamon powder and perhaps add some fresh chillis for extra heat. 2 cloves of garlic were perfect (NOT 8!!). Great dish.

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• Stephanie

  12 June 2008

  Stephanie rated this recipe

  

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• Kirsty

  11 October 2008

  Kirsty rated and commented on this recipe

  

  This was a disaster. It was horribly bland and just tasted of boiled cream. Plus the paper version in the supplement to Olive magazine wasn't clear as to whether it should be cooked in the oven or on the stove. Substituting ground almonds for almonds, coconut cream for single cream and cinnamon power for a cinnamon stick might help. Misti's suggestion about adding pineapples is interesting too. Might just try that.

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• My Recipes

  09 November 2008

  My Recipes rated and commented on this recipe

  

  Dreadful - no taste - never again

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• glorious

  31 October 2009

  glorious commented on this recipe

  This recipe is like one from madhur jaffery's indian cookery. She uses a 1 inch piece of cinnamon and grinds the seeds instead of using the prepared ground spice. I find that grinding the spices and less cinnamon give a much better flavour.

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Ingredients

• 8 garlic cloves , peeled
• 5cm piece of ginger , peeled and coarsely chopped
• 100g almonds
• vegetable oil
• 1kg lamb shoulder or leg, boneless, cut into large cubes
• 1 onion , finely chopped
• 10 cardamom pods
• 4 cloves , crushed
• 1 cinnamon stick
• 1 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp cayenne pepper
• 284ml carton single cream
• ½ tsp garam masala
• a handful of coriander leaves, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 8 garlic cloves , peeled
• 5cm piece of ginger , peeled and coarsely chopped
• 100g almonds
• vegetable oil
• 1kg lamb shoulder or leg, boneless, cut into large cubes
• 1 onion , finely chopped
• 10 cardamom pods
• 4 cloves , crushed
• 1 cinnamon stick
• 1 tsp ground coriander
• 2 tsp ground cumin
• ½ tsp cayenne pepper
• 284ml carton single cream
• ½ tsp garam masala
• a handful of coriander leaves, to serve

Per serving

897 kcalories, protein 55.5g, carbohydrate 10.4g, fat 70.7 g, saturated fat 29.2g, fibre 2.7g, salt 0.47 g

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