Lamb With Yoghurt, Coconut Milk And Almond Masala

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Advanced
Jump To Recipe Print Recipe
0 Add to Favorites
Indian-style savory and satisfying main that brings home-style flavor to your table
Lamb With Yoghurt, Coconut Milk and Almond Masala recipe image
Recipe tools
Use print to print the article or save it as a PDF. “Save article” downloads a clean HTML copy for offline reading.

This Indian main features Saffron Threads 3 Cloves Garlic, Chopped, Unflavored Yogurt 2 teaspoon Chopped Fresh Ginger, Caraway Seeds 1/2 teaspoon Ground Red Chili Pepper, Salt 2 c Coconut Milk. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Lamb With Yoghurt, Coconut Milk and Almond Masala recipe image
Print Recipe
0 Add to Favorites

Lamb With Yoghurt, Coconut Milk And Almond Masala

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 381.6

Description

This dish features cubed lamb marinated in yogurt and saffron, then slow-cooked in a creamy coconut milk and almond puree. Aromatics like cinnamon, cardamom, and cloves infuse the sauce with deep, warm flavors. The result is a tender, savory main course that balances richness with bright spice notes.

Ingredients

Directions

  1. Drop the saffron threads into a small bowl or cup,
  2. add 1/3 of the boiling water and
  3. soak for at least 10 minutes.
  4. Pour the saffron and its soaking liquid into a deep bowl and
  5. stir in the yoghurt, caraway seeds and salt.
  6. Add the lamb and turn it about with a spoon until all the pieces are evenly coated.
  7. Marinate the lamb at room temperature for about 30 minutes.
  8. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes.
  9. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste.
  10. Set aside.
  11. In a heavy casserole, heat the puree over moderate heat until fairly hot.
  12. Add the cinnamon, cardamom, and cloves;
  13. stir for a minute or so, then
  14. add the onions, garlic and ginger.
  15. Lifting and turning them constantly,
  16. fry for 7 to 8 minutes until the onions are soft and golden brown.
  17. With a slotted spoon,
  18. remove the lamb from the marinade,
  19. add the meat to the casserole, and
  20. stir over moderate
  21. heat until it browns evenly.
  22. Stir in the marinade and the cold water, then
  23. add the almond puree and red pepper and
  24. cook for 10 minutes stirring occasionally.
  25. Pour in the coconut milk, bring to a
  26. boil , and
  27. simmer partially covered for 20 minutes, or until the lamb is tender.
  28. serve , discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and
  29. pour the sauce over it

Nutrition Facts

Servings 6

Amount Per Serving
Calories 381.6kcal
% Daily Value *
Total Fat 3.4g6%
Saturated Fat 0.7g4%
Cholesterol 1.2mg1%
Sodium 9808.3mg409%
Total Carbohydrate 102.1g35%
Dietary Fiber 55.3g222%
Sugars 16.7g
Protein 12.3g25%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: almond, almonds, blending, boiling, butter, caraway, cardamom, chili, chopped, cinnamon, cloves, coconut, cold, cubed, fresh, frying, garlic, ghee, ginger, ground
Recipe Card powered by WP Delicious

Leave a Comment