Spicy lamb with cream & almonds

A super indulgent but incredible tastaing lamb dish perfect for a Friday night on the couch

Recipe uploaded by

olive magazine

13 ratings 3

Recipe by olive magazine

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Tested

Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 1 hour 30 mins

Whizz the garlic, ginger and almonds and 100ml water in a blender until you have a paste.
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.
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

Recipe from olive magazine, February 2006.

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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Candy Apple Red

05 March 2010

Candy Apple Red rated this recipe

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Vanessa

11 September 2010

Vanessa rated and commented on this recipe

I liked this but I found 4 cloves a little overpowering, so next time I'd use just 2. Like most curries, this tasted better being made in advance and reheated later.

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JOOLES

14 September 2010

JOOLES commented on this recipe

Help needed...... could this be cooked slowly in the oven for a couple of hours. Ive cooked many Lamb/Beef currys this way and find the meat just falls apart. So i was wondering if the same could be done with this recipe:o)

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JOOLES

14 September 2010

JOOLES commented on this recipe

oooo just to add, im going to use half the amount of lamb listed as there are only two of us, but keep everything else the same. So in the oven for the two hours there will be plenty of sauce so shouldnt dry out.

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Kelly

04 March 2011

Kelly rated and commented on this recipe

I made this last night with only 4 cloves of garlic instead of 8. 2 out of 3 of us enjoyed it & polished off the leftovers earlier this evening. Yum yum!

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The Cherub

20 June 2011

The Cherub rated and commented on this recipe

We really liked this. Halved everything (being just 2 of us) except Cayenne Pepper where I added 1 tsp, that was about perfect hotness for us. Only comment from OH was that he wanted more sauce so might just halve the meat next time and keep sauce the same.

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