Ingredients
6
6 servings
- •4 dried red chile peppers (such as cayenne)
- •3 long, green fresh chile peppers (such as Indian Jwala)
- •1 teaspoon cumin seeds
- •1 teaspoon Kashmiri garam masala
- •1 (1 inch) piece fresh ginger root, peeled and grated
- •5 cloves garlic, crushed
- •0.25 cup dried unsweetened coconut
- •3 tomatoes, chopped
- •6 tablespoons vegetable oil
- •2 large onions, thinly sliced
- •2 pounds lamb meat, cut into 1 1/2-inch cubes
- •salt to taste
- •0.5 teaspoon ground turmeric
- •1 cup plain yogurt
- •0.5 teaspoon saffron threads
- •20 whole blanched almonds
- •0.25 cup chopped fresh cilantro
Instructions
- Place red chiles, green chiles, cumin seeds, garam masala, ginger, garlic, grated coconut, and tomatoes into a blender; pulse several times to chop, then blend into a smooth paste.
- Heat vegetable oil in a large skillet or Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and golden brown, 10 to 15 minutes more.
- Stir the spice paste into the onion and cook and stir until the oil separates from the mixture, about 3 minutes.
- Stir in lamb pieces and salt. Cook, stirring frequently over medium-high heat, until the lamb pieces are browned on all sides, about 8 minutes.
- Mix in yogurt, saffron, and blanched almonds until well combined.
- Reduce the heat to low and simmer, covered, until the meat is tender and the gravy is thick, about 1 hour.
- Garnish the curry with chopped cilantro before serving.
Nutritional Facts
Per 6 servings
- Calories: 489
- Carbohydrate: 16g
- Fat: 35g
- Fiber: 4g
- Protein: 28g
- Sugar: 9g
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