Lamb curry with almonds

Name: Lamb curry with almonds
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 4 Garlic cloves; 1 piece(s) (approx. 15 g) Ginger; 3 Onions; 800 g Lamb (from the leg); 4 TABLESPOONS Oil; 250 g Cream yoghurt (10 % fat); 2 Bay leaves; 7-10 Tbsp salt, pepper; 7-10 Tbsp ground cinnamon; 7-10 Tbsp Cloves and cumin; 1 TEASPOON Chili Flakes; 4-5 Stem(s) Coriander; 2 TABLESPOONS flaked almonds

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

4 Garlic cloves
1 piece(s) (approx. 15 g) Ginger
3 Onions
800 g Lamb (from the leg)
4 TABLESPOONS Oil
250 g Cream yoghurt (10 % fat)
2 Bay leaves
7-10 Tbsp salt, pepper
7-10 Tbsp ground cinnamon
7-10 Tbsp Cloves and cumin
1 TEASPOON Chili Flakes
4-5 Stem(s) Coriander
2 TABLESPOONS flaked almonds

Directions

1
Peel garlic and ginger and dice finely. Peel onions and cut into fine strips. Wash the meat, dab dry and dice. Heat oil in a casserole dish. Fry the meat in it in 2-3 portions until it is well browned.
2
Finally, add onions and garlic and fry. Add all the meat again.
3
Stir in ginger, yoghurt and bay leaf. Season with salt, pepper, 1 pinch of cinnamon, 1⁄4 TL cloves, 1 TL cumin and chili. Bring to the boil, cover and braise over medium heat for 1-1 1⁄4 hours.
4
Wash the coriander, shake dry and chop coarsely. Roast the almonds in a pan without fat and take them out. Season lamb curry to taste again. Sprinkle with coriander and almonds. Serve with rice.