Ingredients
- 30 mlghee
- 800 glamb shoulder, cubed
- 30 mlground turmeric
- 500 mlcurry base sauce
- 50 g(½ cup) ground almonds
- 30 mlsugar
- 50 g(⅓ cup) sultanas
- 100 gcreamed coconut
- 15 mlgaram masala
- 125 ml(½ cup) single cream
- 30 g(⅓ cup) flaked almonds
- 60 mlcilantro, for garnishing
Directions
- 1
Heat the ghee in a large ovenproof casserole.
- 2
Cover the lamb with turmeric and brown on all sides in the casserole.
- 3
Pour in the curry base sauce, stir and cover with a lid.
- 4
Simmer on low heat until the meat is cooked and tender. In this case, it took about 90 minutes.
- 5
Add the almonds, sugar, sultanas, coconut, garam masala and cream to the lamb.
- 6
Stir and let the curry simmer slowly for 10 minutes.
- 7
Garnish with almonds and cilantro. Serve with rice, naan and your favourite Indian side dishes.