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Lamb With Yoghurt, Coconut Milk And Almond Masala

Lamb With Yoghurt, Coconut Milk and Almond Masala recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 450
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
  • Saffron Threads
  • Garlic, Chopped
  • Unflavored Yogurt
  • Chopped Fresh Ginger
  • Caraway Seeds
  • Ground Red Chili Pepper
  • Salt
  • Coconut Milk
  • Ghee (Or Melted Butter)
  • Boiling Water
  • Cinnamon
  • Cold Water
  • Cardamom Seeds
  • Cubed Lamb
  • Cloves
  • Unsalted Almonds
  • Chopped Onions
Directions
  1. 1
    Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes.
  2. 2
    Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt.
  3. 3
    Add the lamb and turn it about with a spoon until all the pieces are evenly coated.
  4. 4
    Marinate the lamb at room temperature for about 30 minutes.
  5. 5
    Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes.
  6. 6
    Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside.
  7. 7
    In a heavy casserole, heat the puree over moderate heat until fairly hot.
  8. 8
    Add the cinnamon, cardamom, and cloves; stir for a minute or so, then add the onions, garlic and ginger.
  9. 9
    Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown.
  10. 10
    With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly.
  11. 11
    Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally.
  12. 12
    Pour in the coconut milk, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender.
  13. 13
    Serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 450kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 15g75%
Cholesterol 80mg27%
Sodium 1200mg50%
Total Carbohydrate 15g5%
Dietary Fiber 3g12%
Sugars 5g
Protein 40g80%

* 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: lamb, coconut milk, almond, yogurt, saffron, indian, curry, spices, dinner, gluten free, main course, simmered
Read it online: https://www.chefs-mate.com/recipe/lamb-with-yoghurt-coconut-milk-and-almond-masala/