Lamb Curry In A Thick Sauce


1 kg/2 lb 4 oz lean lamb

2 tbsp fresh root ginger, finely chopped                   

7 tbsp yogurt

75g/2.75 oz/5 tbsp almonds

2 tbsp garam masala

2 tbsp fresh garlic, crushed                                       

1.5 tsp chilli powder

1.5 tsp salt

300 ml/ 0.5 pint/ 1.25 cups oil

3 onions

4 green cardamoms

2 bay leaves

3 green chillies, chopped

2 tbsp lemon juice

400g/ 14 oz can tomatoes

300ml/ 0.5 pint/ 1.25 cups of water

 chopped fresh coriander leaves



Cut the lamb into small even sized pieces, then in a large bowl combine theyogurt, almonds, garam masala, ginger, garlic, salt and chilli powderChoppingand stir well so that these are well mixed.

   Heat the oil in a large saucepan and fry the onions with thecardamoms and the bay leaves until golden brown, making sure you stirconstantly. Add the meat and the yogurt mixture and stir fry for 3-5 minutes.Add 2 green chillies, the lemon juice and the canned tomatoes to the mixture andstir fry for a further 5 minutes.

Simmer  Add water to the pan, cover and leave to simmer over a low heat for 35-40minutes. Add the remaining green chilli and the coriander leaves and stir untilsauce thickens. The curry is then ready to serve.