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Lamb in Indian Spices and Yoghurt
5.0(12)I love curry, and this is a good quickie-not too many steps involved in the preparation for the good results you'll get.
by JustJanS·published 2003-04-14
Open original recipeCurries
Add the garlic and ginger and cook for 2 minutes more.
03Stir in the yoghurt and all the spices.04Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.05Add the lamb and stir until it is coated.06Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.07Add a little water if the lamb begins to stick.08Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.09When the lamb is tender, add the garam masala to the curry and mix through.10Sprinkle with the slivered almonds and chopped cilantro, then serve.