Enough for 400-450g lamb steaks (2 large portions)
For the Marinade
- 4 tablespoons natural yoghurt
- 2 tbsp ground almonds
- 1 tsp crushed black cumin seeds
- 2 tsp ground cloves
- 1/2 tbsp ground cinnamon
- 1 cubic inch crushed ginger
- 1 large clove crushed garlic
- 1 tsp chilli powder
- 1/2 tbsp garam masala
- seeds of 5 cardamom pods, ground
Cut the lamb steks into bite size pieces. Combine the above ingredients and mix well. Add the lamb and stir to coat. Leave to marinate at room temperature for 3 hours.
To make the curry
- 1 medium onion, finely diced
- 1 medium green chilli, deseeded and chopped
- handful chopped coriander leaves
- 200ml single cream
- ghee or vegetable oil for frying
- Fry the onion and chilli in ghee on a medium heat for 3 or 4 minutes until the onion is soft.
- Add the lamb mixture and mix well. Turn up the heat and stir fry for two minutes.
- Reduce the heat to medium and pour in the cream. Bring the mixture to a gentle simmer.
- Simmer gently for 8-10 minutes. The idea is the lamb pieces should be “medium rare†and tender.
- Add the coriander leaves and mix well. Serve with a peshwari naan or pilau rice garnished with coriander and flaked almonds.
Enough for 400-450g lamb steaks (2 large portions)
For the Marinade
- 4 tablespoons natural yoghurt
- 2 tbsp ground almonds
- 1 tsp crushed black cumin seeds
- 2 tsp ground cloves
- 1/2 tbsp ground cinnamon
- 1 cubic inch crushed ginger
- 1 large clove crushed garlic
- 1 tsp chilli powder
- 1/2 tbsp garam masala
- seeds of 5 cardamom pods, ground
Cut the lamb steks into bite size pieces. Combine the above ingredients and mix well. Add the lamb and stir to coat. Leave to marinate at room temperature for 3 hours.
To make the curry
- 1 medium onion, finely diced
- 1 medium green chilli, deseeded and chopped
- handful chopped coriander leaves
- 200ml single cream
- ghee or vegetable oil for frying
- Fry the onion and chilli in ghee on a medium heat for 3 or 4 minutes until the onion is soft.
- Add the lamb mixture and mix well. Turn up the heat and stir fry for two minutes.
- Reduce the heat to medium and pour in the cream. Bring the mixture to a gentle simmer.
- Simmer gently for 8-10 minutes. The idea is the lamb pieces should be “medium rare†and tender.
- Add the coriander leaves and mix well. Serve with a peshwari naan or pilau rice garnished with coriander and flaked almonds.
