Lamb in spiced cream


Ingredients 14
Servings 4
Time

Ingredients

  • 60
    ml
    sunflower oil
  • 3
    medium onions, chopped
  • 4
    cardamom pods
  • 2
    cinnamon sticks
  • 25
    ml
    fresh coriander, chopped
  • 10
    ml
    ground cumin
  • 8
    cloves
  • 5
    ml
    turmeric
  • 3
    ml
    ground black pepper
  • 500
    ml
    Greek yoghurt
  • 1
    tomato, peeled and chopped
  • 1
    kg
    boned lamb shoulder, cut into chunks
  • 75
    g
    cashew nuts, roughly chopped
  • 2
    ml
    freshly grated nutmeg
 

Method

 
Heat oil in a large saucepan and brown onions with the cardamom and cinnamon. Add coriander, cumin, cloves, turmeric and pepper and allow to reduce over low heat until dry. Add 15 ml water and gradually blend in the yoghurt. Cook for a further five minutes. Add tomato, meat and other half the nuts to the mixture. Season with salt and bring to the boil. Reduce heat, cover and simmer for 90 to 120 minutes, until meat is tender. Sprinkle with nutmeg and remaining nuts before serving.
 

Read more on: lamb
 

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