Lamb with Yogurt, Coconut Milk & Almond Masala

This rich and comforting lamb dish combines tender chunks of meat with a luxurious sauce made from yogurt, coconut milk, and a homemade almond masala. The flavor profile is a delightful balance of tangy yogurt, sweet coconut, and warm spices like cardamom, cinnamon, and cloves. It offers a smooth, velvety texture with a deep, savory aroma. Perfect for a cozy weeknight dinner or a special family gathering, this recipe brings restaurant-quality flavor to your home kitchen. It pairs beautifully with rice or naan bread to soak up the delicious sauce.

Cooking Method: Boiling, Frying, Stewing

Cuisine: American

Courses: Main Courses

Difficulty: Advanced

Servings: 3

Calories: 302.6

Dietary: Vegetarian

Description

This rich and comforting lamb dish combines tender chunks of meat with a luxurious sauce made from yogurt, coconut milk, and a homemade almond masala. The flavor profile is a delightful balance of tangy yogurt, sweet coconut, and warm spices like cardamom, cinnamon, and cloves. It offers a smooth, velvety texture with a deep, savory aroma. Perfect for a cozy weeknight dinner or a special family gathering, this recipe brings restaurant-quality flavor to your home kitchen. It pairs beautifully with rice or naan bread to soak up the delicious sauce.

Directions

1
Place saffron threads in a small bowl, add 1/3 cup of the boiling water, and soak for at least 10 minutes.
2
In a deep bowl, combine the soaked saffron with its liquid, yogurt, caraway seeds, and salt.
3
Add the cubed lamb to the yogurt mixture and toss until evenly coated.
4
Marinate the lamb at room temperature for about 30 minutes.
5
Meanwhile, combine almonds and the remaining boiling water in a bowl and soak for 10 minutes.
6
Drain the almonds and blend them with their soaking water until a smooth paste forms. Set aside.
7
In a heavy casserole, heat ghee over moderate heat until hot.
8
Add cinnamon sticks, cardamom seeds, and cloves; stir for 1 minute.
9
Add onions, garlic, and ginger; fry for 7 to 8 minutes until onions are soft and golden brown.
10
Remove marinated lamb from the yogurt mixture using a slotted spoon, reserving the marinade.
11
Add the lamb to the casserole and stir over moderate heat until browned evenly.
12
Stir in the reserved marinade and cold water.
13
Add the almond puree and red chili pepper; cook for 10 minutes, stirring occasionally.
14
Pour in coconut milk, bring to a boil, then reduce heat and simmer partially covered for 20 minutes, or until lamb is tender.
15
Discard cinnamon sticks and cloves before serving.
16
Mound lamb on a heated platter and pour the sauce over it.

Nutrition Facts

Servings 3 cups

Amount Per Serving
Calories 302.6kcal

% Daily Value *
Total Fat 26.9g42%
Saturated Fat 21.8g110%
Cholesterol 0.0mg0%
Sodium 21.9mg1%
Total Carbohydrate 14.8g5%
Dietary Fiber 2.4g10%
Sugars 8.7g
Protein 4.7g10%

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

Read it online: https://www.chefs-mate.com/recipe/lamb-w-yoghurt-coconut-milk-almond-masala-bad/