Creamy Almond Lamb Curry | My Version

INGREDIENTS

½ kg curry mutton or leg mutton cut cleaned washed
3 garlic cloves
1 small chunk ginger
¼ cup Almond powder / soak 15 almonds
1 tablespoon vinegar
2 tablespoon water

1 onion finely sliced
Whole spices 3 of each ( cinnamon , Elachi (cardomom) , peppercorn , clove )
1 teaspoon red chilli paste
1 ½ teaspoon dhana powder
1 teaspoon jeera powder
¼ teaspoon haldi
1 teaspoon Kashmiri chilli powder
¼ teaspoon cayenne pepper
½ teaspoon Garam masala
Salt to taste

1 tablespoon tomato paste
2 tablespoon plain yogurt
125ml fresh cream
1 cup boiling water and few strands saffron ( soak for awhile)
Handful dhania (coriander)

METHOD

Add mutton with water in a pressure cooker and allow this to soften ( about 5 whistles ) .

In the meantime in a food processor make a paste with garlic cloves , ginger , almonds , vinegar and water . Set aside

In a pot add some oil as well as the onions and whole spices and on medium heat braise until golden brown . Now add the red chilli paste as well as the almond paste that you have prepared , braise on low for 1 minute add more oil if necessary, do not burn the spices . Add the cooked mutton from the pressure cooker with the remaining water from the cooker and a,low for the flavors to infuse . Add the remaining dry spices . Allow this to cook for atleast 10minutes .
Now change the temp to low and add the yogurt , cream and tomato paste with the 1 cup saffron water and allow this to simmer . Thicken , garnish with dhania (coriander) and Almond powder or chopped roasted almonds

Serve with rice , roti or naan

WOULD YOU LIKE TO ?

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