5.0
(1)
Your folders
Your folders
Export 18 ingredients for grocery delivery
Step 1
Heat the ghee in a large ovenproof casserole.
Step 2
Cover the lamb with turmeric and brown on all sides in the casserole.
Step 3
Pour in the curry base sauce, stir and cover with a lid.
Step 4
Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.
Step 5
Heat the oil in a large frying pan.
Step 6
Fry the garlic and ginger at a low heat for 1 minute.
Step 7
Pour the cooked lamb and its sauce into the pan and stir.
Step 8
Add the onion powder, cumin, coriander, paprika, curry powder, fenugreek, tomato paste, ground almonds and brown sugar to the lamb. Stir and let the curry simmer slowly for 10 minutes.
Step 9
Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
Step 10
Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.
Your folders
foodnetwork.com
4.6
(34)
50 minutes
Your folders
anediblemosaic.com
40
Your folders
khinskitchen.com
90 minutes
Your folders
easypeasyfoodie.com
5.0
(3)
85 minutes
Your folders
theviewfromgreatisland.com
2.9
(19)
Your folders
zestfulkitchen.com
5.0
(1)
50 minutes
Your folders
krumpli.co.uk
5.0
(1)
20 minutes
Your folders
familieoverdekook.nl
Your folders
taste.com.au
4.8
(8)
15 minutes
Your folders
cafedelites.com
30 minutes
Your folders
cooking.nytimes.com
Your folders
simplyrecipes.com
4.6
(94)
20 minutes
Your folders
pinchofyum.com
4.7
(93)
15 minutes
Your folders
foodnetwork.com
4.8
(362)
35 minutes
Your folders
bonappetit.com
4.1
(1.1k)
Your folders
twosleevers.com
4.8
(152)
20 minutes
Your folders
healthynibblesandbits.com
5.0
(10)
40 minutes
Your folders
cookwithmanali.com
5.0
(15)
30 minutes
Your folders
allrecipes.com
4.4
(3.0k)
50 minutes