Caterers | Catering Companies | Chefs | Recipes | Cooking Courses

   Starters   |   Mains   |   Desserts   |   Sweet Classics   |   Savoury Classics   |   All Recipes

Ingredients:

• 1kg boneless lamb leg cubes
• 1 Cinnamon stick
• 2 Bay leaves
• 4 bruised cardamon pods
• 1 tspn chilli powder
• 1 cup plain yogurt
• 1 tspn turmeric powder
• 1 tblsp garam masala
• 1 tblsp ground coriander
• 200g onions diced
• 2 tblsp almond and cashew nuts
• 1tsp garlic crushed
• 1tsp ginger crushed
• 1 cup cream

Method:

1. Coat the botton of a hot frying pan with oil, add onion, garlic, ginger and nuts, fry until golden, remove from pan add yoghrt and chilli powder and blend into a fine paste.
2. Add to lamb and marinade for an hour.
3. In a pot dry fry cinnamon stick, bayleaves and cardamon until smoking and the rest of the spices cook until spices begin to stick to the bottom now add your marinated lamb add bring to the boil, lower the temperature of the pot and simmer with lid on until lamb cubes are tender, add cream, serve with basmati rice and a fresh dollop of plain yogurt.