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LAMB CURRY

1 oz. Ground coriander seeds
1 large onion, finely chopped
3 cloves of garlic, chopped
¼ cup almonds, sliced
salt and pepper to taste
1 ½ lbs. lamb, cut into ½ inch cubes
2 tbsp. clarified butter
2/3 cup chicken stock
2/3 cup yogurt, plain
2/3 cup cream
pinch of saffron
1 tsp. Curry powder
1 tsp. Paprika
juice of 1 lemon
1 tbsp. chopped cilantro leaves
4 cilantro sprigs for garnish

1. In a food processor, place the coriander, onions, garlic, almonds and salt & pepper and puree to a fine paste.
2. In a sealed plastic bag, spread the mixture over the meat and marinate for 2-4 hours.
3. Heat the clarified butter in a large pan (oven proof), preferably non stick, and sauté the meat 2-3 minutes on all sides. Add the stock and bring to a boil and simmer covered for 15-20 minutes.
4. Remove the lid and continue cooking until liquid is evaporated. Stir occasionally.
5. Add yogurt, continue cooking uncovered for a couple minutes. Add the cream, saffron, curry powder, paprika and lemon juice.
6. Cover the pan and place in a preheated 325° oven for 30 minutes or until the lamb is tender.
7. Serve over a bed of rice.