Indian Lamb Curry with Cashew and Almond

Indian Lamb Curry with Cashew and Almond

Ingredients: 

• 600 gm boneless lamb

• 4 tomatoes

• 2 onions

• ½ tsp sesame seeds

• ½ tsp poppy seeds

• 1 tbsp almond paste

• 1 tbsp cashew paste

• Red chilli powder

• A small piece of ginger

• 3 cloves

• 3 pods of garlic

• A small piece of cinnamon

• Chopped coriander leaves

• Oil for frying

• Salt to taste

Method:

Chop lamb into small pieces. Roast onions, sesame seeds, poppy seeds, chillis, cinnamon, and cloves, and grind them into paste. Grind ginger and garlic. Heat oil, and add ground ginger-garlic. Add roasted onion paste and fry for 5 minutes until light brown. Add almond and cashew paste and fry for 2 to 3 minutes. Add lamb pieces and fry until moisture dries. Add tomato puree and salt and simmer on low fire for a few minutes. Garnish with chopped coriander leaves. Serve with rice or Nan.