2.5 cm (1 inch) piece of fresh root
ginger, peeled and roughly chopped
2 green chilies, deseeded
1 tbsp coriander seeds
1 tsp cumin seeds
1 tsp chopped mint leaves
1 tsp chopped coriander
2-3 tbsp natural yogurt
To garnish -
fried onion rings
slices of lemon
Heat 2 tbsp of
the oil in a large saucepan, add half of the onions and fry until golden.
Add the lamb and 175ml (6 fl oz) of the yogurt, stir well, then cover and
simmer for 20 minutes.
place the spice paste ingredients in a blender or food processor and blend
to a smooth paste.
remaining oil in a large saucepan, add the cardamom, cloves and cinnamon
and fry quickly for 1 minute, stirring. Add the remaining onion and the
prepared spice paste and fry for 5 minutes, stirring constantly. Add the
lamb and yogurt mixture, season to taste, stir well and bring to simmering
point. Cover and cook for 30 minutes.
Add the almonds
and cook for a further 15 minutes, until the meat is tender. Remove the
whole spices before serving. Garnish with fried onion rings and lemon
slices and serve immediately.
This popular Indian curry originated in
Kashmir, in the north of the country. There are plenty of fresh herbs
and spices and the yogurt adds a creamy finish to the dish.