Butter Lamb Curry

Step 1

To make the marinade, place the meat into a large bowl and toss the marinade ingredients into it.

Step 2

Stir them all together until well coated with the marinade and set aside in a fridge overnight or at least for 3 hours.

Step 3

To cook the curry, heat a large pan over high flame and sprinkle the whole spices into it.

Step 4

Stir fry them briskly for half a minute or until they begin to splutter and turn fragrant.

Step 5

Tip them into a pestle and grind them into a fine powder with the help of a pestle.

Step 6

Pour half of the ghee into the hot pan and heat until it melts completely.

Step 7

Transfer the marinated lamb pieces into the pan, few at a time, and brown each side for 2 minutes or until they are evenly seared.

Step 8

Set aside until all of the meat chunks are browned in a similar fashion.

Step 9

Pour rest of the ghee into the pan and throw in the garlic as well as ginger into it.

Step 10

Stir fry for a minute or two and lower the heat slightly before pouring in the double cream.

Step 11

Stir them all together and cook until it starts simmering, while stirring it all the time.

Step 12

Lower the heat further to low and toss the browned lamb pieces back into the pan.

Step 13

Stir to coat well with the curry sauce and cook over gentle heat for 1 ½ hours or until the meat is cooked through.

Step 14

Sprinkle the ground almonds into and stir it into the mixture until fully incorporated.

Step 15

Cook the curry for a minute and adjust the seasonings if necessary.

Step 16

Pour it into a serving bowl and sprinkle the fresh cilantro leaves as well as sliced chili onto it.

Step 17

Serve hot.